If you really want to knock the socks off your party guests, whip up a batch of these mac and cheese cupcakes. Featuring truffle oil, parmesan cheese, and Cabot Seriously Sharp Cheddar, Cabot 3 Year Cheddar, and Cabot Habanero Cheddar, these cupcakes are to die for. They’re perfect for any party or potluck occasion—and don’t be surprised when guests ask for seconds! You can bake them right in a regular cupcake tray and the portions are perfect for sharing. These cheesy, delicately crunchy treats are a great way to get fun and creative for your next party hors d’oeuvre. Once the tray has been cleared, be sure to rate and review the recipe. We would love to hear how everyone enjoyed the dish!
Our Cabot Seriously Sharp Cheddar or 3 Year Cheddar cheese compliments Gruyere, Parmigiano Reggiano, and Cabot Hot Habanero Cheddar for a perfect blend of cheeses. ⅔ cups of cornbread stuffing provide the perfect base for these scrumptious treats and give the cupcakes the feel of classic comfort food. To really bring out the gourmet flavor, add 1 tablespoon of truffle oil. Let the mac and cheese cupcakes cool before removing from the muffin tin, then serve them up and watch them fly off the plate!
When it’s time to get serious about your party foods, you can’t go wrong with mac and cheese cupcakes. Easy to bake and share, these decadent snacks are sure to be a hit! Once you’ve given them a try, we would love to hear from you. Please rate and review the recipe and feel free to share any signature variations you put on the dish to make it extra special.
1 (14-ounce) box multigrain elbow macaroni
1 tablespoon olive oil
3 cloves garlic, minced
1 small Spanish onion, diced
2 cups whole milk, divided
½ cup King Arthur Unbleached All-Purpose Flour
6 ounces Cabot Seriously Sharp Cheddar or 3 Year Cheddar, grated (about 1½ cups)
4 ounces Gruyere cheese, grated (about 1 cup)
2 ounces Cabot Hot Habanero Cheddar (about ½ cup)
1 large egg
½ cup half-and-half
2 ounces Parmigiano Reggiano, finely grated, divided
1 tablespoon truffle oil, or to taste
2 teaspoons coarse kosher salt, or to taste
⅔ cups fine dry cornbread stuffing mix or coarse dry breadcrumbs*
PREHEAT oven to 400ºF. Coat eighteen cups of two 12-cup muffin tins with cooking spray.
COOK elbows according to package directions until al dente in large pot of boiling salted water. Drain, rinse and return to pot.
HEAT oil in large skillet, preferable cast iron, over medium heat. Add garlic and onion and cook, stirring often, until softened and just starting to brown, 2 to 4 minutes.
STIR in 1 cup of milk and heat until milk is just starting to steam but is not bubbling. Remove from heat and sprinkle flour over milk; stir until smooth. Gradually whisk in remaining 1 cup milk; continue whisking, scraping along edges of skillet, until smooth, 1 to 2 minutes. Return skillet to low heat and cook, stirring often, until mixture bubbles and thickens, 2 to 3 minutes. Stir in both cheddars and gruyere cheese.
POUR cheese sauce over macaroni, stirring to coat. Stir in half of Parmesan, all of the truffle oil and the salt. Allow mixture to cool for 5 minutes.
BEAT egg and half-and-half in a small bowl, stir into macaroni mixture.
DIVIDE mixture among eighteen prepared muffin tins. Top each “cupcake” with stuffing or breadcrumbs and remaining Parmesan.
BAKE for 18 to 20 minutes or until golden brown on top and heated through. Let cool for about 15 minutes before serving.
*Grace likes the hearty texture of Pepperidge Farm Corn Bread Stuffing.
These were amazing! They tasted like something from a fancy restaurant!
awsome my mom well love it
I *love* these. Great idea, easy to make. I did use the truffle oil, because I had it on hand.
Big thumbs up on this recipe from my New Year’s Eve guests. I wasn’t willing to spring for truffle oil ($16/bottle!) so I used less expensive walnut oil. I’d recommend letting them sit more than 15 minutes to cool – had some difficulty getting them out in one piece.