Macaroni and Cheese Cupcakes

Every year for New Year's Eve, we head to my aunt's house for a lovely time ringing in the next year of memories and excitement! There is always tons of food, fireworks, games, and friends to help celebrate. I knew we were planning to play a bunch of board games, so I figured finger foods would be something useful to bring. So I used a variation of my grandma's baked macaroni and cheese and instead of baking it in a large rectangular pan, I used cupcakes pans and colorful wrappers. It made mac and cheese into a portable and cute savory cupcake. Make these for your next party and see them disappear!


For January's What's Baking Challenge, Eva from Eva Bakes, gave us the challenge to make something with small portions. So I figured these macaroni and cheese cupcakes were perfect! You get your own 'lil cup for just yourself! Of course, you can have more than one if you really want. In fact, I recommend it.

1 lb mini shells
2 1/2 cup 1% milk
1 cup heavy cream
1 tbsp butter
2 tsp salt
1 tbsp black pepper
1 tsp ground mustard powder
1 tsp nutmeg
1 tbsp black pepper
1 cup cheddar cheese, shredded
8 oz Velvetta
1/4 cup grated parmesan or pecorino cheese

1. Heat milk, heavy cream, butter, salt, pepper, mustard, nutmeg, and paprika in a large pot over medium heat. Stir to combine all ingredients.

2. Add pasta and continue stirring constantly until it reaches a simmer. Then turn the heat down to low.

3. Continue stirring while the cooking the mac and cheese on low for about 12-15 minutes. The macaroni must always be submerged in the milk mixture, if the liquid evaporates too quickly add a little more milk and make sure the heat is on low.

4. Remove from and immediately stir in cheese until melted and combined. Let the pasta cool for a few minutes and prepare the pans. Line the muffin pans with cupcake liners.

5. Using a cookie or ice cream scoop, fill the cupcake liners with mac and cheese.

6. Pop pans into a 350 degree oven for 15 minutes. Remove from oven and enjoy!