Easy Homemade Mac and Cheese Cupcakes. Simple, quick, flavorful snack-sized!
I’ve always sought-out macaroni and cheese that’s a balance of creamy cheese and crunchy textures.
While I enjoy a good mac & cheese bite, I usually can’t eat large portions at a time (too rich), so I concocted a recipe … peered-down ingredients while modifying ratios of cheese and toppings.
And to manage portions … what better way than bake in a cup cake baking pan 🙂 ?
So here it is.
Let me know what you think with a comment + rating on this recipe, and I’ll love to see your creation.
Ingredients
- 2 cups of elbow pasta (or penne)
- 4 tablespoon unsalted melted butter
- 1 1/2 cups of whole milk
- 1 cup of Havarti cheese
- 1/4 cup panko bread crumbs or crushed crackers
- 1/4 teaspoon salt, as needed
- 1/2 cup chicken stock (optional)
- 4 heads of crimini mushrooms (optional)
- Equipment: cupcake pans
Directions
- Preheat oven 350 degrees
- Boil the pasta, drain. Follow instructions on box, using the chicken stock as part of the fluid (optional) – cooking 1 minute less than al dente since it’ll cook more while baking
- Make the cheese sauce by combining a fat (butter), starch (flour), then whisking in the milk
- Cook the sauce for about 10 minutes, until it’s thick.
- Combine cheese sauce with cooked pasta in a bowl, and stir
- Rub olive oil to the bottom of cupcake baking pan
- Transfer mac and cheese mix into baking pan, and top with crushed Crackers
- Bake for 30 minutes or until browned
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