RANCH AND BLUE MAC AND CHEESE CUPCAKES #RSC

Ranch and Blue Mac and Cheese Cupcakes #RSC image

Provided by May I Have That Rec

Categories Cheese

Time 47m

Yield 18 cupcakes, 6 serving(s)

Number Of Ingredients 16

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2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
1 ounce Hidden Valley Original Ranch Seasoning Mix
1/2 teaspoon salt
1 cup shredded sharp cheddar cheese
2 large eggs, lightly beaten
4 ounces crumbled blue cheese
1 large jalapeno pepper, diced small
1/2 cup grated parmesan cheese
1/2 cup breadcrumbs
1/8 teaspoon salt
1 teaspoon lemon zest
1 teaspoon smoked paprika
cooking spray

Steps:

Preheat the over to 375°F Line 18 muffin cups with foil liners. Spray with cooking spay.
Cook pasta al dente, according to instructions on the package. Drain well, transfer to a large bowl and set aside.
Melt butter in a medium size saucepan. Add flour and let it cook at medium heat for about a minute and a half, stirring constantly.
Slowly pour in the milk, whisking constantly to break up any lumps. Add Hidden Valley Ranch Seasoning Mix. Cook at medium low heat until it starts to thicken. Add shredded cheese, stir well and cook until the cheese is completely melted.
Pour cheese sauce into drained pasta and mix well. Add beaten eggs, crumbled blue cheese and diced jalapeno peppers and stir until well incorporated. Set aside.
To prepare the breadcrumb topping, combine breadcrumbs, salt, lemon zest and smoked paprika in a small bowl.
Spoon about ¼ cup pasta into each cupcake liner. Top each one with approximately 1 ½ teaspoons of seasoned breadcrumbs and 1 ½ teaspoons grated parmesan cheese.
Bake at 375F for about 25 minutes until golden brown.

Nutrition Facts : Calories 462.8, Fat 23.2, SaturatedFat 13.6, Cholesterol 121.6, Sodium 911.5, Carbohydrate 40.1, Fiber 1.8, Sugar 6.1, Protein 22.8