Macaroni and Cheese Cupcakes

​I love all cupcakes - even macaroni and cheese cupcakes!

I've seen several versions of these cupcakes - including a variation that Giada made on her food network show a few years ago.   I don't use a specific recipe for my macaroni and cheese cupcakes but I use my basic macaroni and cheese recipe and turn it into cupcake form.  I love this recipe because it's completely customizable.  Substitute your favorite cheese for cheddar or change the pasta to suit your tastes.  You can add green chilies or jalapeno to spice up the flavor or even add broccoli or bell peppers to boost the nutrient content.  I would love to know what you add to your macaroni and cheese cupcakes to make them unique - send me your ideas.  

Macaroni and Cheese Cupcakes
1/2 pound elbow macaroni
4 ounces diced velvetta cheese
1/2 cup shredded cheddar
3 Tablespoons milk (I used 2%)
1/2 cup bread crumbs or cracker crumbs

Cook pasta according to package directions.  Drain.

​In saucepan, combine melt cheeses and milk and cook until melted.

​Stir pasta into melted cheese.

​Scoop into greased muffin tins with an ice cream scoop.

​Sprinkle with bread crumbs.   (I used whole wheat bread crumbs.)

​Bake 20 minutes at 375.  Let cool in pan for at least 15 minutes.

​Use a knife around edges to loosen cupcakes from tin.  Scoop cupcakes out with a spoon.  If the cupcakes start to fall apart after they are removed, you can put them in paper cupcake liners to serve.  

​These macaroni and cheese cupcakes are sure to bring a smile to any child's face.  They were a big hit at our table.  My cupcakes were the perfect compliment to a dinner of ham, green beans and yeast rolls.

​You need to give my macaroni and cheese cupcakes a try and remember to send me your variations so that I can add them to my recipe collection.

Ciao!

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