No, not those kind of cupcakes.
These are cute, savory macaroni-and-cheese cupcakes — small stacks baked in a muffin tin.
They’re also a bit healthier, made with whole wheat pasta and coated with whole wheat breadcrumbs.
Tempted yet?
I thought this format would be a clever way to sneak in some vegetables — essentially cooking for myself like a parent trying to get a 3-year-old to eat their greens.
When I search for ways to make vegetables shine, I often turn to chefs who make produce the star. In this case, Giada’s recipe provided the inspiration.
I also consult vegetarian and vegan cookbooks for ideas. I’m not about to give up bacon or cheese, but vegetarian cooks often have great tricks for making vegetables taste delicious.
I still swear home-cooked veggies sometimes turn out like mud, while someone else’s can seem like gourmet magic — which makes me wish someone would come over and cook them for me.
I loved the burst of sweetness from the cherry tomatoes in these cupcakes — they were the highlight, balancing the cheesy pasta beautifully.
Another strength of this recipe is its versatility. You can swap cheeses, pasta shapes, and vegetables to customize each cupcake to your taste.
Baked Mac and Cheese Cupcakes
Recipe adapted from Giada
Makes about 12 cupcakes
1 1/2 cups whole wheat pasta
1/2 cup shredded smoked cheddar cheese
1/2 cup shredded provolone cheese
1/4 cup grated Parmesan cheese
1 pint grape tomatoes, quartered
1/4 zucchini, chopped
1–2 cups whole wheat breadcrumbs
3 tablespoons olive oil
Salt and pepper, to taste
Preheat the oven to 400°F (200°C).
Cook the pasta according to package directions. Drain and transfer to a large bowl. Toss the quartered tomatoes and chopped zucchini with a pinch of salt and pepper.
Spray a muffin tin with nonstick spray, then coat each cup with breadcrumbs, tapping out the excess.
Stir the provolone and smoked cheddar into the pasta. Press 2–3 tablespoons of the pasta mixture into each prepared muffin cup, creating a small well for the vegetables.
Distribute the tomatoes and zucchini among the cups, drizzle a little olive oil over each, then sprinkle with Parmesan and additional breadcrumbs.
Bake for 12–15 minutes, until the tops are golden and the cheese is melted. Allow the cupcakes to cool completely in the tin, then gently loosen with a spoon and remove.
These macaroni-and-cheese cupcakes make a fun weekend treat. They’re easy to personalize, shareable, and small enough that you can indulge without feeling guilty — after all, weekend calories don’t count, right?