Mac and Cheese Cupcakes
Transform your mac and cheese game with these delightful Mac and Cheese Cupcakes! Perfectly portioned for parties, lunches, or kid-friendly dinners, these cheesy bites feature tender elbow macaroni coated in a creamy cheddar and Parmesan sauce, baked to perfection with a crispy panko breadcrumb topping. Easy to make and irresistibly delicious, this recipe combines the comfort of classic mac and cheese with the convenience of grab-and-go servings. With just 20 minutes of prep and simple ingredients like whole milk, butter, and eggs, these handheld delights deliver bold flavor and a hint of crunch in every bite. Ideal for busy weeknights or crowd-pleasing appetizers, Mac and Cheese Cupcakes are the ultimate cheesy indulgence everyone will love.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 eggs
- 0.5 cups panko breadcrumbs
- 1 as needed nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and spray a 12-cup muffin tin with nonstick cooking spray.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly to form a roux.
Slowly pour in the milk while whisking to avoid lumps. Cook for 3-4 minutes, until the mixture thickens.
Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese until fully melted and smooth. Season with salt and ground black pepper.
Remove the cheese sauce from the heat and add the cooked macaroni. Mix until well combined.
In a small bowl, beat the eggs and fold them into the mac and cheese mixture, stirring quickly to combine.
Spoon the mac and cheese mixture into the prepared muffin tin, filling each cup to the top and pressing gently to compact.
Sprinkle the tops of each cupcake with panko breadcrumbs for a crunchy topping.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the edges are bubbly.
Allow the cupcakes to cool in the pan for 5 minutes, then carefully remove them using a knife or spatula.
Serve warm and enjoy, or refrigerate for up to 3 days and reheat before serving.
Nutrition Facts
Calories |
2905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 93.8 g | 469% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 4091 mg | 178% | |
| Total Carbohydrate | 222.1 g | 81% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 33.1 g | ||
| Protein | 135.5 g | 271% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 2722 mg | 209% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1154 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
