Best 8 Macaroni And Cheese Cupcakes Recipes

MAC AND CHEESE CUPS

Steps:

• Preheat oven to 425 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the topping, combine Panko, Parmesan and olive oil; set aside. Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat. Stir in cheese until melted, about 2-3 minutes. Stir in egg and pasta, and gently toss to combine; season with salt and pepper, to taste. Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 minutes, or until golden brown. Serve immediately, garnished with chives, if desired.

EASY MAC AND CHEESE MUFFINS

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.

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 AND CHEESE MUFFINS

Steps:

• Preheat the oven to 400 degrees F.
• For the panko mix: Mix the panko, Parmesan, olive oil and garlic together and set aside.
• For the mac and cheese: Cook the macaroni according to the package directions. Drain and set aside.
• In the meantime, melt the butter in a heavy-bottomed medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk constantly until the mixture thickens. Reduce the heat to low and add the Worcestershire and salt to taste. Slowly fold in the Gruyere, Cheddar and goat cheese and heat through until all the cheese is melted, about 10 minutes. Fold the cooked macaroni into the cheese mixture.
• Spray mini-muffin pans with nonstick cooking spray and dust with the panko mix. Put the muffin pans in the oven and bake until the panko is golden brown, about 2 minutes. Remove the pans and lower the temperature to 350 degrees F. Carefully fill the cups the rest of the way with the mac and cheese, packing tightly. Bake until golden brown, about 10 minutes. Sprinkle the tops with the panko mix and continue baking until the tops are golden brown, about 5 minutes more.
• Let the muffins cool before removing them from the pan. Repeat with the remaining macaroni and cheese and panko mixture.

MINI MAC & CHEESE BITES

Steps:

• Preheat oven to 425°. Cook macaroni according to package directions; drain., Meanwhile, sprinkle 1/4 cup bread crumbs into 36 greased mini-muffin cups. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in 1 cup cheddar cheese and Swiss cheese until melted., Remove from heat; stir in biscuit mix, eggs and 1/2 cup bread crumbs. Add macaroni; toss to coat. Spoon about 2 tablespoons macaroni mixture into prepared mini-muffin cups; sprinkle with remaining cheddar cheese and bread crumbs., Bake 8-10 minutes or until golden brown. Cool in pans 5 minutes before serving.

MACARONI AND CHEESE CUPCAKES

Steps:

• 1. Cook an drain macaroni,according to directions on package. Move oven rack to lower 1/3 of oven. Heat oven to 350. Lightly grease 12 regular size muffin cups. In a medium size bowl, mix crushed cereal, 1 cup of the cheese, and 4 Tablespoons of the melted butter. Divide mixture among muffin cups, press firmly in bottom and up sides of cups with a spoon. In a 3 quart saucepan , stir remaining 1 Tablespoon melted butter and flour blend with a whisk, cook over medium heat 1 minute. Gradually stir in warmed milk with a whisk, cook and stir 5 minutes or till thickened. Remove from heat, stir in 1 cup of cheese until melted.. Stir in cooked macaroni,egg yolk,and salt. Fold in beaten egg white.. Spoon about 1/4 cup of mixture into each crust-lined cup. Top with remaining cheese. Bake about 20 minutes or until golden and puffed. Cool 5 minutes, remove from pan. Serve warm.

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.