Delicious Macaroni and Cheese Cupcakes
  • 8 ounces small elbow macaroni
  • 3cups grated Heluva Good Cheese Extra Sharp Cheddar Cheese
  • 2cups whole milk
  • 1/2stick butter
  • 1/4cups flour
  • 1cup cherry tomatoes quartered
  • 2cups steamed or blanched brocolli
  • 1cups dried panko breadcrumbs
  • 3 tbsp. Melted butter
  • 1/2cup chopped chives
  • 3medium garlic cloves minced
  • 1tsp. yellow mustard powder
  • 1tbsp. truffle oil
  • Kosher salt and pepper to taste
  1. Preheat the oven to 350 degrees. Place non stick cupcake holders in a jumbo muffin pan. I used 2 trays which made 12 jumbo cupcakes.
  2. Cook elbow macaroni per packet directions. Drain well. Transfer to a large bowl. Cool for 8 minutes. Meanwhile mix breadcrumbs with melted butter and set aside
  3. Melt butter in a sauce pan over medium heat. Add flour. Cook, stirring, for 2 minutes or until bubbling and flour turns golden. gradually stir in milk until mixture is smooth.
  4. Remove from heat. Add sauce to macaroni. Add the cheese. Add mustard powder, minced garlic, chives and truffle oil. Season with salt, pepper and mix until well combined.
  5. Divide the macaroni mix evenly into the holes of the muffin tins until they are filled about 3 quarters full. Make sure to press the mixture down.
  6. Top with broccoli, tomatoes and bread crumb mix. Bake for 20 minutes until golden brown. Let cupcakes cool in pans for 10 minutes. Serve warm or cold.