Macaroni & Cheese Cupcake

Macaroni & Cheese Cupcake

Class Recipes

Servings: Serves 8


  • 8 oz. dry macaroni pasta
  • 3-4 Tbsp. butter, plus more for coating muffin cups
  • 3-4 Tbsp. flour
  • 2 ½ cups milk
  • 2 cups grated sharp cheddar cheese
  • ½-1 cup pureed cooked cauliflower, sweet potatoes, or squash (or 2 jars pureed baby food) – optional
  • Salt to taste
  • 1-2 slices whole wheat bread, torn into pieces
  • 2 Tbsp. olive oil or melted butter
  • ¼ cup grated Parmesan cheese


1. In a large pot of boiling salted water, cook the pasta according to package directions. Drain well and set aside. Preheat the oven to 375 degrees. Prepare muffin tins by coating them with butter.

2. In the empty pot used for the pasta, melt the butter over medium heat. Add the flour and stir will with a whisk, cooking for a minute or so until the mixture starts to turn golden. (This is called a roux.) Stir in the milk; bring the sauce to a boil, whisking constantly. (The sauce must reach a full boil in order for the flour to reach its full thickening potential.) Reduce the heat and simmer for a few minutes, until the mixture is thick. (At this point, if the sauce is too thin, add a bit more flour and bring it back to a bubble. If it is too thick, add a little more milk.)

3. Remove the sauce from the heat and stir in the cheese until it melts. Stir in the vegetable puree, if desired. Add salt to taste; stir in the drained pasta.

4. To make the bread crumb topping, pulse the bread, butter, and grated cheese in a food processor until the bread turns to crumbs and the mixture is well blended.

5. Divide the macaroni and cheese into the prepared muffin tins and top with the bread crumbs. Bake for 15-20 minutes, until the topping is golden and the “cupcakes” are bubbly around the edges.


Equipment needed: Measuring cups and spoons, Large pot, Colander, Whisk, Food processor, Grater and Muffin tins.

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