Week 15. Picnic Perfect Macaroni and Cheese Cupcakes

Carly, Caleb, my wonderful boy, Hanzy, SMB and his friend, and I all had a picnic a couple weeks ago! I wanted to make something delicious, but easy to eat at a picnic! Now, Macaroni and Cheese cupcakes sound pretty gross...but they are an amazing savory cupcake!



Mac & Cheese Cupcakes

Yield: Makes 24 cupcakes

8 ounces small elbow macaroni
Olive oil
1 1/2 cups whole milk
2 tablespoons cornstarch
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Salt to taste
2 cups sharp cheddar
Butter
Seasoned bread crumbs
2 tablespoons chives, snipped

1. Preheat oven to 350°F.
2. Cook the macaroni until tender. Drain, toss with a little bit of the oil, and set aside.
3. In a medium nonstick saucepan, whisk together the milk and cornstarch until well blended. Stirring often, bring to a boil over medium heat.
4. Stir in the mustard, pepper, and salt. Reduce heat to low and simmer until thickened.
5. Stir in the cheddar until it melts, then fold in the macaroni.
6. Butter two cupcake pans and coat with the bread crumbs. (Be sure to shake off the excess.)
7. Fold the chives into the macaroni mixture. Spoon the mixture into the pans and top with bread crumbs to taste.
8. Bake until golden on top, 15 to 25 minutes.

**Hannah's Hints**

* Make sure you butter the cupcake pans completely...it's scary not to use cupcake papers, but TRUST me... if you fully butter and bread crumb them, they'll slide out as easily as if you did! Easy peasy lemon squeezy!

* When you cook the macaroni, make a decision. The directions on the box will give you al dente noodles...I care for mine mooshier!

* Don't be discouraged if you put the cheese sauce on the macaroni and it doesn't taste like yummy mac and cheese...when you add the chives, bread crumbs and bake them the taste all comes together...DEElish!

* You won't be able to stop eating these...definitely share!