Baked Macaroni and Cheese ‘Cupcakes’

Baked Macaroni and Cheese ‘Cupcakes’

  • Prep: 15 min
  • Cook Time: 22 min
  • Total: 37 min
  • Serving: Makes about 12 cupcakes

These macaroni and cheese ‘cupcakes’ are usually a big hit with kids and a great way to sneak some veggies into their diets. Use whole-wheat pasta for an even more nutritious version.


  • 1-1/2 cups whole wheat pasta
  • 1/2 cup shredded smoked cheddar cheese
  • 1/2 cup shredded provolone cheese
  • 1/4 cup parmesan cheese
  • 1 pint grape tomatoes, chopped
  • 1/4 zucchini, chopped
  • 1-2 cups whole wheat bread crumbs
  • 3 tablespoons olive oil
  • salt & pepper to taste


  1. Cook the pasta according to package directions, drain and then place into a large bowl.
  2. Preheat your oven to 400 degrees, spray a cupcake tin with cooking spray and then sprinkle with some breadcrumbs.
  3. Add the chopped tomatoes, zucchini, provolone, cheddar and a few pinches of salt and pepper to the pasta. Toss well to combine.
  4. Place about 3 tablespoons of the pasta mixture into each muffin tin, drizzle with a bit of olive oil and then top with some Parmesan cheese and breadcrumbs.
  5. Place the tin in the oven for about 12 minutes and then remove and allow to cool before gently removing the ‘cupcakes’ to serve.


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