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5 from 1 vote

Mac and Cheese Cupcakes

Author Alice Seuffert


  • 1 16 ounces box Cavatappi Pasta
  • 8 ounces Mild Cheddar Shredded Cheese
  • 10 ounces Frozen Winter Squash puree defrosted
  • 2/3 cup Sour Cream
  • 1/2 tsp Salt
  • 1 cup Heavy Cream
  • 2 eggs beaten
  • 8 TB Butter melted
  • 1 TB Brown Sugar
  • 1 tsp Pumpkin Pie Spice
  • 1 cup Panko Bread Crumbs


  • Preheat oven to 350.
  • Prepare pasta according to package directions. In a large stock pot combine the cooked pasta, shredded cheese, defrosted squash, sour cream, salt and heavy cream.
  • Beat the two eggs and add to mixture, combine until mixed.
  • In a medium-sized bowl, combine melted butter, brown sugar and pumpkin pie spice then add Panko bread crumbs. Mix until combined.
  • Distribute the Mac and Cheese mixture into greased muffin tins (24 muffin cups) or use parchment paper cupcake liners.
  • Once cupcakes have been filled, sprinkle the bread crumb mixture on the top of each cupcake.
  • Bake 20 minutes.