Best Macaroni And Cheese Cupcakes Recipes

MACARONI and CHEESE CUPCAKES image

Provided by Nancy J. Patrykus

Time 35m

Number Of Ingredients 9

1 c uncooked elbow macroni
3 c corn chex cereal, finely crushed
2 c shredded cheddar cheese (10-12 /0z)
5 Tbsp butter, melted
1 Tbsp flour
1 c milk, warmed
1 egg yolk, slightly beaten
1/4 tsp salt
1 egg white, beaten until stiff , but not dry

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.

Baked Macaroni and Cheese Cupcakes image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h38m

Yield 6 to 8 servings

Number Of Ingredients 12

Vegetable cooking spray
2 cups dried breadcrumbs
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 cheese
1 1/2 cups grated white cheddar cheese
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 breadcrumbs, coat the inside of each muffin cup with breadcrumbs, shaking off any excess.
In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey, or chicken, if using, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook for 5 to 8 minutes, stirring frequently, until cooked through. 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.

MACARONI AND CHEESE CUPCAKES image

Categories Pasta

Number Of Ingredients 5

8 ounces elbow macaroni
2 cups shredded cheddar cheese, plus a little more for garnish
2 eggs
1 cup milk
Salt and pepper

Steps:

Preheat oven to 400. Line a 12 cup muffin tin with paper or foil liners. 1. Cook the macaroni until done. Drain and immediately return to pot. 2. Add cheese and stir briefly until almost melting. 3. Beat eggs into milk, and then pour mixture into macaroni. Mix well. 4. Ladle macaroni mixture into muffins tins, and bake for 20 minutes. Cool slightly before serving.