Description
Indulge in the ultimate comfort food mashup with these Loaded Bacon Jalapeño Mac & Cheese Cupcakes. Creamy, cheesy mac and cheese is baked into individual cupcake portions and topped with crispy bacon and spicy jalapeños for an irresistible flavor explosion.
Ingredients
– 8 oz elbow macaroni
– 2 cups shredded cheddar cheese
– 1/2 cup milk
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1/2 tsp salt
– 1/4 tsp black pepper
– 6 slices bacon, cooked and crumbled
– 2 jalapeños, seeded and diced
Instructions
1. 1. Preheat oven to 375°F. Grease a 12-cup muffin tin.
2. 2. Cook the macaroni according to package instructions. Drain and set aside.
3. 3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook until thickened, about 3-5 minutes.
4. 4. Remove from heat and stir in 1 1/2 cups of the cheddar cheese until melted and smooth. Season with salt and pepper.
5. 5. Fold the cooked macaroni into the cheese sauce until well combined.
6. 6. Scoop the mac and cheese mixture evenly into the prepared muffin cups, filling them about 3/4 full.
7. 7. Top each cupcake with the remaining 1/2 cup cheddar cheese, crumbled bacon, and diced jalapeños.
8. 8. Bake for 15-18 minutes, until the tops are lightly golden.
9. 9. Allow to cool for 5 minutes before removing from the muffin tin.
Notes
For extra heat, leave some or all of the jalapeño seeds. Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: American