Baked Macaroni And Cheese Cupcakes Recipes

BAKED MACARONI AND CHEESE CUPCAKES

Steps:

• Preheat the oven to 375 degrees F. Spray 2 (12-cup) muffin or cupcake pans with vegetable cooking spray. Using 1 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess.
• In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey or chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook, stirring frequently, until cooked through, about 5 to 8 minutes. Set aside and cover to keep warm.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and add to a large bowl. Stir in the cooked turkey and the cheeses. Season with salt and pepper, to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Arrange a few pieces of tomato, broccoli and asparagus into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil.
• Bake until golden brown, about 15 to 20 minutes. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter.
• *Cook's Note: To blanch vegetables, bring a large saucepan of salted water to a boil over high heat. Add the vegetables and cook for 1 to 2 minutes until very crisp. Using a small strainer, remove the vegetables and immediately plunge into a bowl of iced water. Drain and use.

MAC & CHEESE CUPS (CUPCAKES)

Steps:

• Adjust oven rack to the middle position. Preheat oven to 350°F. Spray your muffin tin with nonstick spray.
• Over low heat, melt butter. Once melted, add breadcrumbs, and garlic powder. Continuously stir crumbs until they are lightly browned. Remove from heat and set aside.
• Bring a large pot of lightly salted water to a boil, and add your macaroni. Cook for about 8-10 minutes or until al dente. You do not want to overboil your noodles or they will be gummy.
• Remove pasta from heat and strain out excess water. Return pasta to the pan. Add the butter, milk, spices, cheeses, and egg. Mix until cheese is melted and everything is evenly combined.
• Using an ice cream scooper, fill coated muffin tins with macaroni and cheese. Sprinkle on an even amount of panko crumbs to each muffin.
• Bake cups for 25-30 minutes. Cups will be golden brown and feel formed to the touch.
• Allow cups to cool for at least 15 minutes before carefully popping them out.

MAC AND CHEESE CUPCAKES

Steps:

• Preheat oven to 400 degrees.
• Cook pasta according to package directions.
• Meanwhile, prepare pans:
• Either line a muffin tin with 12 paper or foil cupcake liners, or grease mini muffin pans (enough for 24 mini cupcakes) with butter and sprinkle with panko crumbs, dumping out excess crumbs.
• When pasta is done, drain and return to pot.
• Stir in shredded cheese until melted.
• Season with salt and pepper.
• Beat eggs and milk together in a medium bowl; stir into pasta.
• Spoon mixture into prepared muffin cups.
• Bake 20 minutes for full-size cupcakes; 15 minutes for mini cupcakes.

MAC & CHEESE CUPCAKES

Steps:

• 1. Preheat oven to 350°F.
• 2. Cook the macaroni until tender. Drain, toss with a little bit of the oil, and set aside.
• 3. In a medium nonstick saucepan, whisk together the milk and cornstarch until well blended. Stirring often, bring to a boil over medium heat.
• 4. Stir in the mustard, pepper, and salt. Reduce heat to low and simmer until thickened.
• 5. Stir in the cheddar until it melts, then fold in the macaroni.
• 6. Butter two cupcake pans and coat with the bread crumbs. (Be sure to shake off the excess.)
• 7. Fold the chives into the macaroni mixture. Spoon the mixture into the pans and top with bread crumbs to taste.
• 8. Bake until golden on top, 15 to 25 minutes.