Macaroni and Cheese Cupcakes

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

Breadcrumbs

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

  1. 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

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s