Mac n’ Cheese Cupcakes
Mac n’ Cheese is a true American Classic, and this recipe tastes just the way mom used to make it. Baking it in a muffin tin makes for a perfect individual serving for adults and little ones alike!
Mac n’ Cheese Cupcakes Recipe
Makes: 12-18 standard cupcake size
Ingredients
- 6 1/2 ounces uncooked elbow macaroni pasta
- 4 1/2 ounces cheddar cheese, grated
- 1/4 cup + 2 tablespoons cottage cheese
- 1/4 cup + 2 tablespoons sour cream
- 2 tablespoons grated parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
- 3 tablespoons panko bread crumbs
- 2 tablespoons unsalted butter, melted
Instructions
-
- Preheat oven to 375 degrees
- Grease muffin tins and set aside
- Bring a medium pot of water to boil, cook macaroni until al dente. Macaroni should be too firm to eat right out of the pot. Drain.
- In the same pot, stir together macaroni, cheddar cheese, cottage cheese, sour cream, parmesan cheese, egg, salt, nutmeg and pepper.
- With an ice cream scooper, scoop macaroni mixture into muffin tins. Pack it down so it holds it shape.
- In a small bowl, mix together breadcrumbs and butter, then sprinkle on top of each macaroni cup.
- Bake 10-15 minutes or until tops are golden.
- Let cool slightly before serving. Enjoy!