Mac and Cheese Cupcakes: Oh Yeah, That Just HappenedBrooke McLay
I know what you’re thinking right now. Right now, you’re all “oh no you di’nt.” And, I’m all like, “yeah huh. I totally did.” I totaly did stir up a batch of the danged creamiest mac and cheese ever, then I put them in little cupcakes cups and baked the heck out of them. I turned their tops into gorgeous, crispy little crusts. Then, I pulled them from the oven and ate two of them because, girlfriend, that’s what you do when y0u make a batch of Mac and Cheese Cupcakes. Straight up. And don’t you forget it.
- 1 pound baked pasta (rotini, bowtie, or macaroni is perfect!)
- 1/2 cup hot water, saved from the water you boiled your pasta in
- 2 cups sharp cheddar cheese, grated
- 1 egg
- 1 (8 oz.) package 1/3 less fat cream cheese
- 1 teaspoon onion salt
- ground pepper to taste
In a large bowl, whisk together the cream cheese and hot pasta water until softened. Whisk in the egg, then stir in the cheddar cheese, onion salt, and pepper. Spoon into muffin tins prepared with cupcake wrappers. Bake in an oven preheated to 400 degrees for 15-18 minutes or just until the tops of each ‘cupcake’ have been lightly browned. Serve warm and enjoy!