Wednesday, December 17, 2014

Mac and Cheese Cupcakes

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I haven't posted a cupcake recipe forever!
What's wrong with me?!?!
Today that's all going to change because I am sharing my first savory cupcake -
Mac and Cheese Cupcakes!



















I've been trying to come up with appetizer ideas for a party we are hosting over
the holidays and I remembered making these Mac & Cheese Cupcakes early this fall.
They were a huge hit at my sangria party!  The Ritz cracker crust combined with

the pasta and cheese is SO good and the cupcake serving is perfect for a party!
Give them a try and let me know what you think.


Mac and Cheese Cupcakes

12 oz. elbow macaroni
2 1/2 cups Ritz cracker crumbs
3 cups shredded sharp cheddar cheese, divided
7 T unsalted butter, melted
1 (5.2 oz) pkg. Boursin garlic herb cheese
2 T cold unsalted butter
2 large eggs
3/4 C milk
1/4 C plain Greek yogurt
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees.
Cook pasta according to package directions until not quite al dente; drain.
Spray two muffin pans with cooking spray.
In a medium bowl, combine cracker crumbs, 1/2 cup of the shredded cheese and melted butter; mixing until combined.  Spoon a little more than a tablespoon into the bottom of each muffin
cup and press down with the bottom of a small glass.

In a large mixing bowl add cooked pasta, remaining cheese, Boursin and cold butter.
In a liquid measuring cup, combine the eggs, milk and yogurt; whisking to combine.
Add the liquid to the bowl with the pasta.  Sprinkle with salt and pepper and mix all
ingredients until combined.

Using a large cookie scoop, fill the muffin cups with pasta mixture.
Bake until golden brown; about 25 minutes.  Cool in muffin pans for 10-15 minutes,
then carefully remove from the pan and serve.

Serves 20

recipe slightly adapted from Annie's Eats

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