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
Lauren says
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!
Kate says
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!
Meg says
there is just so much win happening in this post
Kate says
Ha! Thanks, Meg! :)
FramedCooks says
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!)
GroovyMommy says
"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!")
FramedCooks says
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. :)
GroovyMommy says
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!
FramedCooks says
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!
GroovyMommy says
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?