Craving a mouthwatering twist on classic mac and cheese that'll make your taste buds dance? Get ready to revolutionize your comfort food game with these irresistible Southwestern Mac and Cheese Cups! Imagine crispy, golden-topped mini mac and cheese bites packed with bold southwestern flavors that will transform your ordinary dinner into an extraordinary culinary adventure. These portable, perfectly portioned cups are not just a meal – they're a flavor explosion that combines creamy cheese, zesty spices, and hearty beans in one incredible package.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cups
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup breadcrumbs for topping
Instructions
- Preheat the oven to 375°F (190°C). Generously spray a 12-cup muffin tin with non-stick cooking spray to ensure easy removal of the mac and cheese cups.
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain the pasta and set aside.
- In a large mixing bowl, combine the cooked macaroni, shredded cheddar cheese, milk, rinsed black beans, and corn. Mix in the chili powder, cumin, salt, and pepper, stirring until all ingredients are well incorporated.
- Carefully spoon the mac and cheese mixture into the prepared muffin tin, filling each cup to the top and pressing down gently to compact the mixture.
- Sprinkle breadcrumbs evenly over the top of each mac and cheese cup, creating a crispy topping.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and the edges are crispy.
- Remove from the oven and let the mac and cheese cups cool in the tin for 5 minutes. This will help them set and make removal easier.
- Carefully run a knife around the edges of each cup and gently remove them from the muffin tin. Serve warm as a delightful appetizer or side dish.
Tips
- • For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs • Ensure your muffin tin is generously sprayed to prevent sticking • Let the mac and cheese cups cool for 5 minutes before removing to help them maintain their shape • For a spicier version, add diced jalapeños or a dash of hot sauce to the mixture • Use freshly shredded cheese for the best melting and flavor • You can prepare the mixture ahead of time and refrigerate before baking • Experiment with different cheese blends like pepper jack or a Mexican cheese mix for more southwestern flair • These cups are great for meal prep and can be reheated in the oven for best texture
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 12g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 25mg
