Post by amarante on Nov 3, 2016 13:18:49 GMT -5
Cute and I think would freeze well.
Jalapeño Mac and Cheese Cupcakes
Excerpt From: The Chew Approved: The Most Popular Recipes from The Chew Viewers
Courtesy of Shawnee Braggs Knight
Serves: 12
DAPHNE: I have never met anyone who doesn’t like mac and cheese, except for maybe the vegans and the lactose intolerant. For me, there is nothing more comforting. Just biting into Shawnee’s rich yet spicy take on this classic made me weak in the knees. And for a real twist, she scoops heaping piles of the mac into muffin tins and bakes them to cheesy perfection. They look just like beautiful little cupcakes. So now this classic family staple can be enjoyed at a party, too. Who knew that mac and cheese could be finger food; it’s just brilliant!
1 pound elbow macaroni
8 slices bacon, cooked and crumbled
Kosher salt, to taste
2½ cups heavy cream
2 cups Monterey Jack cheese, shredded
2 cups pepper Jack cheese, shredded
½ teaspoon granulated garlic
1 4-ounce can pickled jalapeños, minced, plus 1 teaspoon reserved pickling liquid
8 slices jalapeño Jack cheese, cut into 2-inch-square slices
1 tablespoon dried parsley
1 package cupcake liners
1. Preheat oven to 375°F.
2. In a large pot of boiling salted water, cook the macaroni until al dente. Drain and set aside.
3. In a deep skillet, heat the heavy cream and add the Monterey Jack and pepper Jack cheeses. Season with garlic salt, and add the pickled jalapeños and the reserved liquid.
4. Once everything is melted, add the macaroni and toss to coat.
5. Line a muffin pan with cupcake liners, and divide the macaroni mixture into each of the liners. Place the slices of jalapeño Jack cheese evenly over each of the “cupcakes” and sprinkle with crumbled bacon and dried parsley.
“6. Bake for 5–8 minutes, until the jalapeño Jack cheese has melted slightly to resemble frosting. Serve warm.
Jalapeño Mac and Cheese Cupcakes
Excerpt From: The Chew Approved: The Most Popular Recipes from The Chew Viewers
Courtesy of Shawnee Braggs Knight
Serves: 12
DAPHNE: I have never met anyone who doesn’t like mac and cheese, except for maybe the vegans and the lactose intolerant. For me, there is nothing more comforting. Just biting into Shawnee’s rich yet spicy take on this classic made me weak in the knees. And for a real twist, she scoops heaping piles of the mac into muffin tins and bakes them to cheesy perfection. They look just like beautiful little cupcakes. So now this classic family staple can be enjoyed at a party, too. Who knew that mac and cheese could be finger food; it’s just brilliant!
1 pound elbow macaroni
8 slices bacon, cooked and crumbled
Kosher salt, to taste
2½ cups heavy cream
2 cups Monterey Jack cheese, shredded
2 cups pepper Jack cheese, shredded
½ teaspoon granulated garlic
1 4-ounce can pickled jalapeños, minced, plus 1 teaspoon reserved pickling liquid
8 slices jalapeño Jack cheese, cut into 2-inch-square slices
1 tablespoon dried parsley
1 package cupcake liners
1. Preheat oven to 375°F.
2. In a large pot of boiling salted water, cook the macaroni until al dente. Drain and set aside.
3. In a deep skillet, heat the heavy cream and add the Monterey Jack and pepper Jack cheeses. Season with garlic salt, and add the pickled jalapeños and the reserved liquid.
4. Once everything is melted, add the macaroni and toss to coat.
5. Line a muffin pan with cupcake liners, and divide the macaroni mixture into each of the liners. Place the slices of jalapeño Jack cheese evenly over each of the “cupcakes” and sprinkle with crumbled bacon and dried parsley.
“6. Bake for 5–8 minutes, until the jalapeño Jack cheese has melted slightly to resemble frosting. Serve warm.
