Mac Cheese Cupcakes Recipes

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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

BAKED MACARONI AND CHEESE CUPCAKES



Baked Macaroni and Cheese Cupcakes image

Provided by Giada De Laurentiis Bio & Top Recipes

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.

MAC & CHEESE CUPCAKES



Mac & Cheese Cupcakes image

Perfect for toddlers! Not your usual "cupcake", your child should love these. **prep time is estimate** From Cookie Magazine.

Provided by Ashbow

Categories     Lunch/Snacks

Time 35m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 11

8 ounces small elbow macaroni
2 tablespoons olive oil
1 1/2 cups whole milk
2 tablespoons cornstarch
1 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt, to taste
2 cups sharp cheddar cheese
1/2 cup butter
2 cups seasoned bread crumbs (may need more)
2 tablespoons chives, snipped

Steps:

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

Nutrition Facts : Calories 167.4, Fat 9.3, SaturatedFat 5, Cholesterol 21.7, Sodium 319.1, Carbohydrate 15.4, Fiber 0.8, Sugar 1.6, Protein 5.5

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.

MACARONI AND CHEESE CUPCAKES



MACARONI and CHEESE CUPCAKES image

My friend found this easy recipe while surfing the web. Such a cute idea. We would like to share it with you. I understand,you can do this with scalloped potatoes also. The ideas are unlimited.... Why not the larger muffin tins? Credit goes to JUdY,and CHEX CEREAL.

Provided by Nancy J. Patrykus

Categories     Other Snacks

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.

CREAM CHEESE CUPCAKES



Cream Cheese Cupcakes image

Quick and Easy recipe. A hit with those who like cheese cake. Top with your favorite pie filling.

Provided by Diane Mattes

Categories     Desserts     Cakes     Cupcake Recipes

Yield 24

Number Of Ingredients 5

3 (8 ounce) packages cream cheese
1 cup white sugar
1 ½ teaspoons vanilla extract
5 eggs
3 ½ cups apple pie filling

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line 2 (12 cup) muffin tins with paper liners.
  • In a large bowl, combine cream cheese and sugar. Mix until soft. Add eggs and combine. Add vanilla.
  • Distribute evenly into 2 (12 cup) lined muffin tins and bake at 325 degrees F (165 degrees C) for 35 minutes.
  • When done, the centers will fall in a bit while cooling. When cool, fill depressions with 2 to 3 tablespoons of your favorite fruit pie filling. Store in the refrigerator.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 18.9 g, Cholesterol 69.6 mg, Fat 10.8 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 113.9 mg, Sugar 8.5 g

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