I love cupcakes and when you combine the ideal-sized treat with a favorite comfort food, you have something you want to share -- Mac N' Cheese cupcakes! I'd love to claim this idea as mine but I can't. Instead, I thank all the different blogs and recipes where the savory cupcake has been highlighted. This past weekend, I also made a turkey meatloaf into the single cupcake portions. Not as delicious looking as the Mac n' Cheese cupcake, but it's also a great portable idea for packing lunch, etc. Jumping on the bandwagon with the savory cupcake, my Mac N' Cheese cupcake is adapted from culinary nutritionist and bestselling cookbook author Marlene Koch.
|Mac N' Cheese Cupcake|
Makes 12 cupcakes
8 oz elbow macaroni
2 cups sharp cheddar cheese (reduced fat)
2 tsp cornstarch
1 cup lowfat milk (I used 3/4 c lowfat milk and 1/4 c fat-free Half & Half)
1 large egg
1/2 tsp garlic salt (I replaced with 1/4 tsp Dry Mustard)
1/2 cup Panko Breadcrumbs
2 tsp melted butter (I used a butter blended with fresh Thyme)
- Preheat the oven to 400*. Place paper or foil cupcake liners in a 12-cup cupcake /muffin tin and spray lightly with non-stick baking spray
- Cook the macaroni per the directions. Drain and return to the pot. Add the cheese and stir until almost melted.
- In a bowl, whisk together the cornstarch and milk. Add the egg and whisk until smooth. Pour the milk mixture over the macaroni and mix well.
- In a small bowl combine the butter and the breadcrumbs. Scoop the macaroni mixture evenly into the cupcake liners - note: the mixture will seem wet but it will set as it bakes. Sprinkle breadcrumbs on each cupcake and bake for 20 minutes.