Zutaten für Ranch And Blue Mac And Cheese Cupcakes Rsc
- Elbow Macaroni
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- Whole Milk
- Hidden Valley Original Ranch Seasoning Mix
- 1/2 teaspoon salt
- Sharp Cheddar Cheese
- 2 large eggs
- 1 cup shredded blue cheese
- Jalapeno Pepper
- Parmesan Cheese
- 1 cup breadcrumbs
- 1 teaspoon lemon zest
- 1/4 teaspoon smoked paprika
- Cooking Spray
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Zubereitung von Ranch And Blue Mac And Cheese Cupcakes Rsc
- Preheat oven to 375°F (190°C). Line an 18-cup muffin tin with foil liners.
- Spray muffin liners with cooking spray.
- Cook 1 pound of elbow macaroni al dente according to package directions. Drain well and set aside.
- Melt 1/4 cup (1/2 stick) unsalted butter in a medium saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until a roux forms.
- Gradually whisk in 2 cups milk, stirring constantly until smooth.
- Stir in 1 packet Hidden Valley Ranch seasoning mix.
- Reduce heat to low and simmer until sauce thickens slightly, about 5 minutes.
- Stir in 2 cups shredded cheddar cheese and 1 cup shredded blue cheese until melted and smooth.
- Pour cheese sauce over the cooked pasta and stir to combine.
- In a separate bowl, whisk 2 large eggs. Add to the pasta mixture along with 1/4 cup diced jalapeños and stir until well combined.
- In a small bowl, combine 1 cup breadcrumbs, 1/2 teaspoon salt, 1 teaspoon lemon zest, and 1/4 teaspoon smoked paprika.
- Spoon about 1/2 cup of the pasta mixture into each muffin liner.
- Top each cupcake with 1 teaspoon of the breadcrumb topping and 1 teaspoon grated Parmesan cheese.
- Bake for 25-30 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
24g
Fat
68g
Carbs
13g
