Ranch and Blue Mac and Cheese Cupcakes Rsc
Upgrade your comfort food game with these irresistible Ranch and Blue Mac and Cheese Cupcakes! Combining the creamy decadence of mac and cheese with the bold flavors of ranch seasoning and tangy blue cheese, these savory bites are baked to perfection in a portable, cupcake-sized package. Topped with a golden, crunchy layer of Parmesan-coated panko breadcrumbs, each "cupcake" boasts a satisfying contrast of textures. Perfect as a party appetizer, a fun dinner side, or a grab-and-go snack, these gourmet-inspired treats are sure to impress. With just 20 minutes of prep and 25 minutes in the oven, they're an easy yet show-stopping twist on a classic dish!
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Ingredients
- 8 ounces Elbow macaroni
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 1 cup Shredded cheddar cheese
- 0.5 cup Crumbled blue cheese
- 1 tablespoon Ranch seasoning mix
- 0.5 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 whole Large egg
- 0 Cooking spray
- 0 to taste Salt
- 0 to taste Black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C) and spray a 12-cup muffin tin with cooking spray.
Step 2
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Step 3
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Step 4
Slowly add the milk to the roux, whisking continuously to prevent lumps. Cook for 3-5 minutes until the mixture thickens slightly.
Step 5
Stir in the cheddar cheese and blue cheese until melted and smooth. Add the ranch seasoning mix, salt, and black pepper to taste.
Step 6
Remove the saucepan from heat and allow the cheese sauce to cool slightly. Whisk in the egg until fully incorporated.
Step 7
Combine the cooked macaroni with the cheese sauce, ensuring all the pasta is well-coated.
Step 8
Divide the mac and cheese mixture evenly among the prepared muffin cups, pressing down gently to compact each one slightly.
Step 9
In a small bowl, mix the panko breadcrumbs with the grated Parmesan cheese. Sprinkle this topping evenly over the mac and cheese cups.
Step 10
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and crispy.
Step 11
Allow the cupcakes to cool in the muffin tin for 5-10 minutes before carefully removing them with a knife or offset spatula.
Step 12
Serve warm and enjoy this delicious twist on mac and cheese!
Nutrition Facts
| Serving size | (813.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1901.1 |
| Total Fat 70.4g | 0% |
| Saturated Fat 37.2g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 354.6mg | 0% |
| Sodium 4573.4mg | 0% |
| Total Carbohydrate 231.8g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 31.4g | |
| Protein 78.4g | 0% |
| Vitamin D 210.4IU | 0% |
| Calcium 1038.1mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 819.0mg | 0% |
Source of Calories