Macaroni-And-Cheese Cupcakes

By cdrier

A fun ap. I got this recipe from the Az. Republic while vacationing. The mini cup cakes work the best.

Ingredients

• 8 oz. elbow macaroni
• 2 c. shredded N.Y. white cheddar
• salt and pepper to taste
• 1 c. milk
• 2 large eggs

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 degrees. Cook pasta according to package directions. Meanwhile prepare pans. Either line a muffin tin with 12 paper or foil cupcake liners, or grease mini muffin pans with butter and sprinkle with panko crumbs, dumping out excess crumbs. When pasta is done, drain and return to pot. Stir in shredded cheese until melted. Season with salt and pepper. Beat eggs and milk together in a medium bowl stir into pasta spoon mixture into prepared muffin cups. Bake 20 minutes for full size cupcakes; 15 minutes for mini cupcakes.