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Mac and Cheese Cupcakes
Makes 12 cupcakes
Ingredients
8
oz
macaroni pasta
1
cup
Cheddar cheese
shredded
1
cup
Mozzarella cheese
shredded
1/4
cup
flour
5
tbsp
butter
2
cups
milk
1
tsp
mustard powder
salt/white pepper
to taste
1/4
cup
plus 1 tbsp Parmesan
grated
1/4
cup
panko breadcrumbs
Instructions
Preheat the oven to 350 degrees.
Grease a muffin tin or line with cupcake liners (I used silicone ones).
Boil the pasta according to package directions, about 8-10 minutes. Drain and set aside.
Over medium heat, melt 4 tablespoons butter.
Add the flour and dry mustard. Stir constantly over medium heat for about three minutes until darkened and a roux is formed.
Whisk in the milk.
Turn heat to medium low and let simmer until sauce thickens, whisking often, about 10 minutes.
Remove from heat, and stir in 2 cups shredded cheese and 1/4 cup Parmesan, stirring until melted. Season with salt and white pepper.
Now add the cooked noodles and toss gently until all noodles are covered.
In a small bowl mix together remaining 1 tbsp Parmesan cheese, 1/4 cup breadcrumbs, and 1 tbsp melted butter.
Spoon macaroni into the prepared muffin tin. Sprinkle the breadcrumb topping over the tops of the cupcakes.
Bake for about 25 minutes, until lightly browned.
Remove from oven, let cool slightly before removing from the pan.