Mac Cheese Cupcakes Recipes

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MAC AND CHEESE BITES



Mac and Cheese Bites image

These mini Mac and Cheese Cups are a fun hors d'ouerve for parties, and they're easy to make using a mini muffin pan.

Provided by Joanne Ozug

Categories     Appetizer

Time 35m

Number Of Ingredients 8

8 oz elbow macaroni
2 tbsp salted butter
1/4 tsp paprika ((use smoked paprika if you have it))
2 tbsp flour
1/2 cup whole milk
8 oz sharp cheddar cheese (grated)
chopped chives or scallions (for garnish)
butter (for greasing the pan)

Steps:

  • Grease a nonstick mini muffin pan very well with butter or nonstick cooking spray. Preheat the oven to 400 degrees F.
  • Bring a pot of salted water to a boil over high heat, then cook the pasta for 2 minutes less than the package says. My elbow macaroni said to cook for 7 minutes, so I drained it after 5.
  • After you've cooked and drained the pasta, return the empty pasta pot to the heat and turn the heat down to medium. Melt the butter and add the paprika. Add the flour and stir the mixture around for 2 minutes. While whisking, add the milk. The mixture will be very thick, but that's intentional. Just make sure you have stirred out any lumps. Remove the pot from the heat and add the cheeses and drained pasta, stirring it all together until the cheese and sauce are well distributed.
  • Portion your mac and cheese into the muffin cups, either with a spoon or a 3-tbsp cookie scoop. Pack the mac and cheese into the muffin cups with your fingers really well. If you don't pack the mac and cheese down, they won't hold their shape when you take them out after baking, and you don't want them to fall apart.
  • Bake the mac and cheese cups for 15 minutes, until bubbling and gooey. Remove them to a wire rack to cool for at least 10 minutes, then carefully run a plastic knife or toothpick (assuming you need to not destroy the nonstick coating on your pan) around the edges to loosen. Remove the mac and cheese cups from the pan and garnish with chopped chives or scallion greens. Enjoy!

Nutrition Facts : Calories 87 kcal, Carbohydrate 8 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 64 mg, Sugar 1 g, ServingSize 1 serving

MAC & CHEESE CUPS (CUPCAKES)



Mac & Cheese Cups (Cupcakes) image

Macaroni and cheese is a favorite food of both children and adults alike. That's just one of the reasons it's a perfect dish for family meals, get-togethers, or parties. If you're looking for a unique way to make (and eat) your next mac and cheese meal, you've come to the right place! In this post, we're going to show you how to make Mac and Cheese Cups (or cupcakes as some call them) in a muffin tin.

Provided by Muffin Tin Recipes

Categories     Appetizer     Dinner     Lunch

Time 45m

Number Of Ingredients 14

2 cups elbow macaroni (uncooked)
1 ½ cups mild cheddar cheese
1 ½ cups mozzarella cheese
1 cup whole milk
2 tablespoons butter
1 large egg (beaten )
½ teaspoon dry mustard powder
¼ teaspoon black pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon paprika
½ cup panko breadcrumbs (unseasoned )
1 tablespoons butter
½ teaspoon garlic powder

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.

Nutrition Facts : ServingSize 1 cup, Calories 217 kcal, Carbohydrate 21 g, Protein 11 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 44 mg, Sodium 214 mg, Fiber 1 g, Sugar 2 g

MAC & CHEESE CUPCAKES



Mac & Cheese Cupcakes image

Provided by Rebecca Miller French

Categories     Milk/Cream     Dairy     Pasta     Side     Bake     Vegetarian     Kid-Friendly     Wedding     Dinner     Lunch     Cheddar     Cookie     Sugar Conscious     Kidney Friendly     Small Plates

Yield Makes 24 cupcakes

Number Of Ingredients 11

8 ounces small elbow macaroni
Olive oil
1 1/2 cups whole milk
2 tablespoons cornstarch
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Salt to taste
2 cups sharp cheddar
Butter
Seasoned bread crumbs
2 tablespoons chives, snipped

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.

BAKED MACARONI AND CHEESE CUPCAKES



Baked Macaroni and Cheese Cupcakes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h38m

Yield 6 to 8 servings

Number Of Ingredients 12

Vegetable cooking spray
2 cups dried bread crumbs, divided
1 tablespoon olive oil, plus extra for drizzling
8 ounces ground turkey or chicken, preferably dark meat
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
8 ounces small pasta, such as pennette, shells, or elbows
2 cups grated Parmesan
1 1/2 cups grated white Cheddar
1 cup cherry tomatoes, quartered
2 cups chopped broccoli, blanched,* see Cook's Note
1 pound asparagus, cut into 3/4-inch pieces, blanched

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.

EASY MAC AND CHEESE MUFFINS



Easy Mac and Cheese Muffins image

This takes a fun approach to the traditional mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!

Provided by joplin_7_7_7

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 55m

Yield 12

Number Of Ingredients 9

2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 ½ cups shredded sharp Cheddar cheese
1 ½ cups shredded mozzarella cheese
½ cup seasoned dry bread crumbs
2 teaspoons olive oil
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
  • Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
  • Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 18 g, Cholesterol 43.6 mg, Fat 10 g, Fiber 0.8 g, Protein 11.1 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 2 g

MAC AND CHEESE CUPCAKES



Mac and Cheese Cupcakes image

Whether you serve them as children's finger food or cocktail-party nibbles, these miniature mac-and-cheese cupcakes are downright adorable. They're so easy to fix the kids can help you with most of the work, too. In my tests, the panko crust worked only for the miniature cupcakes. When I tried it with regular-size muffin tins, the cupcakes got stuck. If you must use a regular-size muffin tin, skip the panko and use cupcake liners. From azcentral.com and Meghan Pembleton.

Provided by babybuffalo

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

8 ounces elbow macaroni
2 cups shredded cheddar cheese
salt and pepper, to taste
1 cup milk (any type)
2 large eggs

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.

Nutrition Facts : Calories 351.8, Fat 16.2, SaturatedFat 9.5, Cholesterol 115.7, Sodium 279.2, Carbohydrate 32.6, Fiber 1.3, Sugar 1, Protein 18.1

MUFFIN-TIN MAC AND CHEESE CUPS



Muffin-Tin Mac and Cheese Cups image

These muffin-tin mac and cheese cups work equally well on a buffet or in a lunch box!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h10m

Yield 12

Number Of Ingredients 9

1/2 lb uncooked elbow macaroni
4 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup milk
2 cups shredded sharp Cheddar cheese (8 oz)
1/2 cup Progresso™ plain panko crispy bread crumbs
1 tablespoon finely chopped fresh Italian (flat-leaf) parsley

Steps:

  • Heat oven to 425°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray. Cook macaroni as directed on package; drain, and set aside.
  • Meanwhile, in 4-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add flour, salt and pepper; cook and beat with whisk 1 to 2 minutes or until thickened. Slowly beat in milk. Heat just to boiling, stirring frequently. Remove from heat. Stir in cheese. Stir in macaroni. Divide mixture evenly among cups.
  • In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 60 to 90 seconds or until melted. Stir in bread crumbs and parsley. Spoon on top of mixture in cups. Gently press.
  • Bake 18 to 22 minutes or until bread crumb mixture is golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 2 g, TransFat 0 g

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