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.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and spray a 12-cup muffin tin with nonstick cooking spray.

Step 2

Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Step 3

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.

Step 4

Slowly pour in the milk while whisking to avoid lumps. Cook for 3-4 minutes, until the mixture thickens.

Step 5

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.

Step 6

Remove the cheese sauce from the heat and add the cooked macaroni. Mix until well combined.

Step 7

In a small bowl, beat the eggs and fold them into the mac and cheese mixture, stirring quickly to combine.

Step 8

Spoon the mac and cheese mixture into the prepared muffin tin, filling each cup to the top and pressing gently to compact.

Step 9

Sprinkle the tops of each cupcake with panko breadcrumbs for a crunchy topping.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the edges are bubbly.

Step 11

Allow the cupcakes to cool in the pan for 5 minutes, then carefully remove them using a knife or spatula.

Step 12

Serve warm and enjoy, or refrigerate for up to 3 days and reheat before serving.

Nutrition Facts

Serving size	1164.1 grams (1164.1g)

Amount per serving	% Daily Value*
Calories	2905

Total Fat 163.90g	210%
Saturated Fat 93.80g	469%
Polyunsaturated Fat 1.90g
Cholesterol 842mg	281%
Sodium 4091mg	178%
Total Carbohydrate 222.10g	81%
Dietary Fiber 8.80g	31%
Total Sugars 33.10g
Protein 135.50g	271%

Vitamin D 354IU	1768%
Calcium 2723mg	209%
Iron 13mg	71%
Potassium 1154mg	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.

Source of Calories

Fat: 50.8%

Protein: 18.7%

Carbs: 30.6%