MACARONI and CHEESE CUPCAKES
Nancy J. Patrykus
Such a cute idea.
We would like to share it with you.
I understand,you can do this with scalloped potatoes also.
The ideas are unlimited....
Why not the larger muffin tins?
Credit goes to JUdY,and CHEX CEREAL.
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- 1 c
- uncooked elbow macroni
- 3 c
- corn chex cereal, finely crushed
- 2 c
- shredded cheddar cheese (10-12 /0z)
- 5 Tbsp
- butter, melted
- 1 Tbsp
- 1 c
- milk, warmed
- egg yolk, slightly beaten
- 1/4 tsp
- egg white, beaten until stiff , but not dry
1Cook an drain macaroni,according to directions on package.
Move oven rack to lower 1/3 of oven.
Heat oven to 350.
Lightly grease 12 regular size muffin cups.
In a medium size bowl, mix crushed cereal, 1 cup of the cheese, and 4 Tablespoons of the melted butter.
Divide mixture among muffin cups, press firmly in bottom and up sides of cups with a spoon.
In a 3 quart saucepan , stir remaining 1 Tablespoon melted butter and flour blend with a whisk, cook over medium heat 1 minute. Gradually stir in warmed milk with a whisk, cook and stir 5 minutes or till thickened.
Remove from heat, stir in 1 cup of cheese until melted..
Stir in cooked macaroni,egg yolk,and salt. Fold in beaten egg white..
Spoon about 1/4 cup of mixture into each crust-lined cup. Top with remaining cheese.
Bake about 20 minutes or until golden and puffed.
Cool 5 minutes, remove from pan. Serve warm.