Ranch and Blue Mac and Cheese Cupcakes Rsc
Upgrade your comfort food game with these irresistible Ranch and Blue Mac and Cheese Cupcakes! Combining the creamy decadence of mac and cheese with the bold flavors of ranch seasoning and tangy blue cheese, these savory bites are baked to perfection in a portable, cupcake-sized package. Topped with a golden, crunchy layer of Parmesan-coated panko breadcrumbs, each "cupcake" boasts a satisfying contrast of textures. Perfect as a party appetizer, a fun dinner side, or a grab-and-go snack, these gourmet-inspired treats are sure to impress. With just 20 minutes of prep and 25 minutes in the oven, they're an easy yet show-stopping twist on a classic dish!
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 1 cup Shredded cheddar cheese
- 0.5 cup Crumbled blue cheese
- 1 tablespoon Ranch seasoning mix
- 0.5 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 whole Large egg
- Cooking spray
- to taste Salt
- to taste Black pepper
Instructions
Preheat your oven to 375°F (190°C) and spray a 12-cup muffin tin with cooking spray.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly add the milk to the roux, whisking continuously to prevent lumps. Cook for 3-5 minutes until the mixture thickens slightly.
Stir in the cheddar cheese and blue cheese until melted and smooth. Add the ranch seasoning mix, salt, and black pepper to taste.
Remove the saucepan from heat and allow the cheese sauce to cool slightly. Whisk in the egg until fully incorporated.
Combine the cooked macaroni with the cheese sauce, ensuring all the pasta is well-coated.
Divide the mac and cheese mixture evenly among the prepared muffin cups, pressing down gently to compact each one slightly.
In a small bowl, mix the panko breadcrumbs with the grated Parmesan cheese. Sprinkle this topping evenly over the mac and cheese cups.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and crispy.
Allow the cupcakes to cool in the muffin tin for 5-10 minutes before carefully removing them with a knife or offset spatula.
Serve warm and enjoy this delicious twist on mac and cheese!
Nutrition Facts
Calories |
196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 427 mg | 19% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.4 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 156 mg | 12% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 88 mg | 2% | |
*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.
