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    Framed Cooks » Recipes » Pasta and Pizza

    Macaroni and Cheese Cupcakes

    Published: Aug 3, 2010 · Modified: Feb 19, 2020 by Kate Morgan Jackson · This post may contain affiliate links · 72 Comments

    Jump to Recipe

    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.

    macaroni and cheese cupcakes
    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. Click to Tweet 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.

    mac and cheese cupcakes

     And with that, here’s the recipe!

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    Macaroni and Cheese Cupcakes

    macaroni and cheese cupcakes
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    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.

    • Author: Kate Morgan Jackson
    • 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

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

    Instructions

    1. Preheat oven to 400. Line a 12 cup muffin tin with paper or foil liners and spray liners with a little cooking spray.
    2. Cook the macaroni until done. Drain and immediately return to pot.
    3. Add cheese and stir briefly until almost melting.
    4. Beat eggs into milk, and then pour mixture into macaroni. Mix well.
    5. 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

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    Comments

    1. Lauren says

      September 19, 2012 at 9:49 pm

      Hey, I want to make these for my daughter’s birthday party, I assume these are meant to be served hot? At what point do they firm up and hold the cupcake shape? And do you think these would hold up well in a buffet server to keep them warm? Thanks!

      Reply
      • Kate says

        September 21, 2012 at 9:13 am

        They are actually best served room temperature to lukewarm, especially to kids who will want to eat them with their hands (have lots of napkins, they are messy!) They will firm up in the oven as the egg in the mixture solidfies, so they will come out in cupcake shape, but they will be (obviously!) hot and they will get even firmer as they cool down a bit. A buffet server on low would be great – but they are also pretty wonderful right at room temperature. Hope this helps and have a great birthday party!

        Reply
    2. Meg says

      April 16, 2012 at 11:03 pm

      there is just so much win happening in this post

      Reply
      • Kate says

        April 17, 2012 at 3:33 pm

        Ha! Thanks, Meg! :)

        Reply
    3. FramedCooks says

      October 29, 2011 at 3:46 pm

      Thanks for the update…it means I will have to make them again to try this out myself! (always looking for a good excuse to make M&C cupcakes!)

      Reply
    4. GroovyMommy says

      October 26, 2011 at 1:43 am

      "Groovy" has always been a favorite word. Just makes you want to relax.

      Anyway, an update for you. I made these tonight sans wrappers and had no problem with any sticking. Note that I was using a heavy duty commercial-type 12-cup muffin tin. NOT non-stick. Just sprayed the heck of it and crossed my fingers. They popped out beautifully and kept their shape. And I had a bunch of clean plates at the end of the night. (Even from the daughter who claimed "These are yucky!")

      Reply
    5. FramedCooks says

      October 14, 2011 at 12:42 am

      GroovyMommy: First of all, I LOVE your name! Second, let me know how they come out without wrappers? I've been meaning to try them that way. :)

      Reply
    6. GroovyMommy says

      October 12, 2011 at 3:36 pm

      So, I tried this per the recipe and they were tasty enough not to warrant any changes. However, my wrappers also fell apart, like some of the others. Maybe next time I won't spray them first, or I'll try one where I won't use a wrapper. Next time I make "real" Mac and cheese, I'll make a little extra and see how they come out in cupcake form. This recipe is a lot easier for a quick dinner, though! Thanks for all of the great ideas! I feel like I'm going thru your blog "Julie and Julia" style, trying everything!

      Reply
    7. FramedCooks says

      September 29, 2011 at 1:04 am

      I'm sure you could – I'd just keep an eye on them and cut the baking time by about a third so they don't get dried out. Let us know how they come out!

      Reply
    8. GroovyMommy says

      September 29, 2011 at 12:35 am

      So, I've tried Mac and cheese with eggs and it hasn't been that good. Everyone here thinks this is great, though, and i loveloveloved the lasgna cupcakes so i might give it another try. But can you do this with just a regular baked Mac and cheese recipe (white sauce, etc) if you were willing to break the 30 minute rule?

      Reply
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    Kate from Framed Cooks

    Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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