Free Shipping On All Orders Over $85!

Photo Credit: Elizabeth Newman

Steak Mac and Cheese Cupcakes

You'll never make the boxed stuff again once you try these mac-and-cheese
cupcakes. I "beef" them up with steak, but you could easily use chicken.

Steak Mac and Cheese Cupcakes

Servings

20

Prep Time

10 minutes

Cook Time

20 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Steak Mac and Cheese Cupcakes

Ingredients

  • 2 tablespoons unsalted butter
  • 1 ‚ÅÑ4 cup fine breadcrumbs
  • 1 cup heavy cream (at room temperature)
  • 3 eggs
  • 1 teaspoon chopped thyme
  • 1 ‚ÅÑ2 teaspoon fennel pollen or ground fennel seed
  • 1 teaspoon Dijon mustard
  • 1 ‚ÅÑ2 teaspoon kosher salt
  • 3 cups shredded sharp cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1 ‚ÅÑ2 pound elbow macaroni (cooked)
  • 1 cup diced (cooked flank steak)
  • 12 grape tomatoes (halved)

Instructions

  1. Preheat the oven to 350° F. Butter and breadcrumb a 12-cup standard-size muffin pan. In a large bowl whisk together the heavy cream, eggs, thyme, fennel pollen, mustard, and salt until smooth and combined. Stir in the cheeses with a rubber spatula.
  2. Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain the pasta well and add to the cream mixture. Quickly begin to fold in the pasta and flank steak so as not to cook the eggs. Divide the mixture among the prepared muffin pan, and top each with 2 halves of grape tomatoes.
  3. Bake for 15 to 20 minutes or until slightly puffed up, set in the middle, and beginning to brown. Allow the cupcakes to cool for 10 minutes in the pan before removing with an offset spatula.

Nutrition

Nutrition

Nutrition Serving Size
20
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
22 grams
Protein
12 grams
Fat
15 grams
Saturated Fat
9 grams
Cholestrol
69 milligrams
Sodium
288 milligrams
Fiber
1 grams
Sugar
2 grams
nut free
vegetarian

0 comments

Please sign in or create an account to review or comment on recipes.