Everyone’s favorite comfort food is now in cupcake form with this easy recipe for macaroni and cheese cupcakes! You might want to make a double batch. Just saying.
Okay, so ever since I made those French Toast Muffins a little ways back, I’ve been strangely obsessed with things I can make in my muffin pan.
I don’t know if it is the whole portability thing, or just the fact that anything with the word “cupcake” or “muffin” in the title automatically makes my stomach growl. You could probably show me a recipe for Brussel Sprout Cupcakes and I would get hungry.
Okay, maybe not.
But in the case of these macaroni and cheese cupcakes, the second it occurred to me that macaroni and cheese could be made in a cupcake shape, I couldn’t make the dang things fast enough.
Everyone's favorite comfort food is now in cupcake form with this easy recipe for macaroni and cheese cupcakes! You might want to make a double batch. And as it turns out, there are a few folks out there that share this little fascination of mine because as soon as I posted on my Facebook page that I was making these for dinner (as I do every day, but that is a discussion for another day) I started getting the comments and emails.
So this little recipe moved right up to the head of the line in terms of blog postings, because far be it from me not to share the cupcake love around.
One essential hint for you. Do NOT skip the step that calls for lining your muffin pan with cupcake liners. These guys are just a little bit sticky, and if I hadn’t used the liners I fear that half the cupcake would have stuck to the muffin pan.
And then I would have cried. Real tears. Use those muffin liners, and it wouldn’t hurt to even hit them with a quick sprintz of Pam.
And with that, here’s the recipe!
Macaroni and Cheese Cupcakes
Everyone’s favorite comfort food is now in cupcake form with this easy recipe for macaroni and cheese cupcakes! You might want to make a double batch.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese, plus a little more for garnish
- 2 eggs
- 1 cup milk
- Salt and pepper
Instructions
- Preheat oven to 400. Line a 12 cup muffin tin with paper or foil liners and spray liners with a little cooking spray.
- Cook the macaroni until done. Drain and immediately return to pot.
- Add cheese and stir briefly until almost melting.
- Beat eggs into milk, and then pour mixture into macaroni. Mix well.
- Ladle macaroni mixture into muffins tins, and bake for 20 minutes. Cool slightly before serving.
Keywords: macaroni and cheese cupcakes, macaroni and cheese, kid friendly mac and cheese cupcakes, vegetarian mini mac and cheese cups
Ashley says
I found your recipe on pinterest and tried it for a mommy and me playgroup that we attend once a month. All the moms bring a kid friendly dish for lunch at the end. It was a hit and my husband and I finished off all the leftovers! :) It then inspired me to try and create a dish with veggies for my picky little toddler. We’re having it tonight with quinoa, broccoli, cauliflower, and carrots hidden inside. We’ll see how it goes. Thank you!
I’m so glad! And sounds like you have a deliciously healthy alternative there. :)
Ashley says
They turned out pretty good! My husband really liked them. I think next time I may add a bit more cheese. :)
Well, you can’t EVER go wrong with more cheese. :)