Everyday Mom's Meals: Hands Friendly Favorite

Monday, August 10, 2015

Hands Friendly Favorite

We are mac n cheese lovers from way back. We've had a very love love relationship with America's favorite side dish for a lifetime now. To the point in our house, it's not just a side dish. I make a big pan of my grandma's NO Boil Mac n Cheese, add a veg and some fruit on the side, and it's magically a main dish! We can't get enough of the stuff. I know so many of you share in this adoration, so I'm about to knock your socks off!!! Now you can have mac n cheese....that is hands friendly...no fork needed! Got your attention, didn't I?!

Your muffin in is about to become your best friend because it's the key to this phenomenon.  You are going to utilize it to turn regular every day mac n cheese into a finger food, perfect for a fun weeknight meal or party appetizer. How? Wait for it...let me introduce you to the mac n cheese cupcake!!

 Seriously, how cool are you going to be when your guests see these sitting out? Oh, and if you happen to be throwing a kids' party of any sorts, bust out the mac n cheese cupcakes and you will instantly be the rock start mom. But really, I serve these alongside a veggie or a tossed salad and we call it a meal. They are so fun and so yummy, it doesn't matter how or when you serve them up, they will be a huge hit!

I love taking something we love so much and finding a way to make it new again. And when it can come in such a cute package, I can eat with my hands...well, that's just icing on my mac n cheese cupcake!

Mac n Cheese Cupcakes
Originally posted on Indiana Dairy
2 c. elbow macaroni
4 c. shredded sharp cheddar cheese, divided
1/2 c. plain breadcrumbs
1 egg, beaten
1 c. milk
2 tsp. olive oil
1 TBS dried parsley
1 TBS butter
Salt and Pepper to taste

Preheat oven to 350. Spray a muffin tin with cooking spray. In a small bowl, combine bread crumbs, oil, parsley and some salt. Mix well. Boil macaroni in salted water until al dente. Drain well. Return to hot pot, off heat. Add milk, butter and egg. Stir well to coat. Add 3 1/2 cups cheese. Stir well. Spoon into prepared muffin tin. Sprinkle with extra cheese and breadcrumb mixture. Bake for 30-40 minutes until golden brown and set. Allow to cool 5 minutes before removing from pan. *NOTE* These are great made ahead of time and reheated; and they freeze beautifully too! 

Shared at Weekend Potluck

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