I guess I am on a roll with cupcakes this week! When I first saw these adorable Macaroni and Cheese Cupcakes from Giada D., I thought they were totally adorable. They would be a great meal for kids. Then I started thinking about how much adults might enjoy this concept as well, because the vegetables are rolled right into the recipe and the cupcakes holders offer portion control. So I put my own spin on these, and I am very happy with the final result. They are a perfect lunchbox item no matter how old you are.
2 c. dry elbow pasta, cooked al dente and drained
1 bunch asparagus, cut into 1″ pieces and lightly steamed
2 carrots, peeled, diced, and lightly steamed
1 (15 oz) can kidney beans, rinsed and drained
1 c. reduced fat Cabot cheddar cheese, shredded
1/2 c. Parmesan cheese
Salt and Pepper
Mix pasta, asparagus, carrots, beans, and cheeses in a large bowl. Season with salt and pepper. Coat muffin tins with cooking spray, and lightly dust with breadcrumbs. Fill each muffin cup with pasta mixture. Bake at 375F for 15 minutes.
3 thoughts on “Macaroni and Cheese Cupcakes”
These are so cute and look really yummy! Maybe you should make your nephew a batch?
Kerry, what a great idea! They very well might make an appearance at Kegs-n-Eggs!
How fun! I love the built-in portion control though I'm not sure I could stop myself from eating them 🙂 Thanks for sharing, and for using Cabot cheese!~Jacquelyn