Perfect just because it’s Mac & Cheese.
Who doesn’t love mac & cheese? Better yet, whoever came up with this yummy dinner side dish is an absolute genius. I don’t know about you, but this is always a staple for any holiday gathering at our house.
Now, you can get all the joy of comfort food in one little mac and cheese pupcake popper.
Try it and let us know how much of a complete delight it was. Share your story in the box below.
Ingredients
For Mac & Cheese Pupcakes
- ½ Cup Uncooked Elbow Macaroni
- 1 Tablespoon Olive Oil
- ¼ Cup Unseasoned Bread Crumbs
- ½ Cup Shredded Cheddar Cheese
- 1 Egg
Instructions
Yields: 12 Mini Pupcakes
For Elbow Macaroni
- Bring large pot of water to a rolling boil.
- Once boiled, add elbow macaroni and cook for 8 minutes.
- Drain cooked elbow macaroni and return to pot.
For Mac & Cheese Pupcakes
- Preheat oven to 350°
- In small bowl mix together bread crumbs and olive oil. Set aside.
- Beat egg and add it to the pot with cooked elbow macaroni. Stir until mixed.
- Add shredded cheddar cheese to pot and stir until mixed.
- Fill 1.75” inch mini-muffin pan with 1 tablespoon of mixture. Add breadcrumbs and olive oil mixture to the top of each pupcake.
- Bake for 10 – 12 minutes. Cupcakes are done when they are nicely browned. Allow pupcakes to cool in the pan for a few minutes in order for them to take shape.
Notes
- This recipe is for a fun treat ONLY. It should not replace your dog’s regular meals. Please consult with your vet on the best plan for your dog’s diet.
