Description
These handheld mac and cheese cups have just a hint of spice and are perfect as an appetizer, or just to eat for fun!
Ingredients
- ¾ cups Cottage Cheese
- ⅓ cups Sour Cream
- ¼ teaspoons Cayenne Powder
- 2 Tablespoons Flour
- 1 pinch Each Of Salt And Pepper
- 12 ounces, weight Elbow Macaroni, Cooked And Drained (cook According To Package Instructions For Just A Bit Less Than Al Dente)
- 1-½ cup Sharp Cheddar Cheese, Shredded
- 1-½ cup Monterey Jack Cheese, Shredded
- ¼ cups Parmesan Cheese, Shredded
- 1 whole Jalapeno
Preparation
Preheat the oven to 350 F and grease two 12-count muffin tins (recipe makes 18).
Place cottage cheese, sour cream, cayenne, flour, and salt and pepper into a large bowl and whisk vigorously. You’re looking to whisk out the cottage cheese lumps so that the mixture is mostly creamy. Mix in the slightly under-cooked macaroni, and then stir in the cheddar and Monterey jack cheeses. Combine until all the macaroni is coated.
Scoop the mixture into the muffin tin, filling each well just up to the top. Slice the jalapeno into thin rings. Then sprinkle Parmesan on each cupcake and top with a jalapeno ring.
Bake for 25 minutes or until the Parmesan begins to brown. Then pull out of the oven and allow to sit for 5-10 minutes before you remove them from the pan.
They also taste great at room temperature. Just in case you were wondering.
