Ranch And Blue Mac And Cheese Cupcakes #Rsc Recipe

Name: Ranch And Blue Mac And Cheese Cupcakes #Rsc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups uncooked elbow macaroni; 2 tablespoons butter; 2 tablespoons flour; 2 cups whole milk; 1 ounce Hidden Valley Original Ranch Seasoning Mix; 1/2 teaspoon salt; 1 cup shredded sharp cheddar cheese; 2 large eggs, lightly beaten; 4 ounces crumbled blue cheese; 1 large jalapeno pepper, diced small; 1/2 cup grated parmesan cheese; 1/2 cup breadcrumbs; 1/8 teaspoon salt; 1 teaspoon lemon zest; 1 teaspoon smoked paprika; cooking spray

Servings: persons

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
1 ounce Hidden Valley Original Ranch Seasoning Mix
1/2 teaspoon salt
1 cup shredded sharp cheddar cheese
2 large eggs, lightly beaten
4 ounces crumbled blue cheese
1 large jalapeno pepper, diced small
1/2 cup grated parmesan cheese
1/2 cup breadcrumbs
1/8 teaspoon salt
1 teaspoon lemon zest
1 teaspoon smoked paprika
cooking spray

1
Preheat the over to 375u00b0F Line 18 muffin cups with foil liners. Spray with cooking spay.
2
Cook pasta al dente, according to instructions on the package. Drain well, transfer to a large bowl and set aside.
3
Melt butter in a medium size saucepan. Add flour and let it cook at medium heat for about a minute and a half, stirring constantly.
4
Slowly pour in the milk, whisking constantly to break up any lumps. Add Hidden Valley Ranch Seasoning Mix. Cook at medium low heat until it starts to thicken. Add shredded cheese, stir well and cook until the cheese is completely melted.
5
Pour cheese sauce into drained pasta and mix well. Add beaten eggs, crumbled blue cheese and diced jalapeno peppers and stir until well incorporated. Set aside.
6
To prepare the breadcrumb topping, combine breadcrumbs, salt, lemon zest and smoked paprika in a small bowl.
7
Spoon about 1/4 cup pasta into each cupcake liner. Top each one with approximately 1 1/2 teaspoons of seasoned breadcrumbs and 1 1/2 teaspoons grated parmesan cheese.
8
Bake at 375F for about 25 minutes until golden brown.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups uncooked elbow macaroni, 2 tablespoons butter, 2 tablespoons flour, 2 cups whole milk, and more.

Yes, Ranch And Blue Mac And Cheese Cupcakes #Rsc falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ranch And Blue Mac And Cheese Cupcakes #Rsc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions