Description
Ready, set, cook! Hidden valley contest entry. Creamy mac and cheese, spicy jalapeño, and hidden valley ranch seasoning mix make these cupcakes a perfect appetizer for grown ups!
Ingredients
- Elbow Macaroni
- Butter
- Flour
- Whole Milk
- Hidden Valley Original Ranch Seasoning Mix
- Salt
- Sharp Cheddar Cheese
- Eggs
- Blue Cheese
- Jalapeno Pepper
- Parmesan Cheese
- Breadcrumbs
- Lemon Zest
- Smoked Paprika
- Cooking Spray
Instructions
- Preheat the over to 375f line 18 muffin cups with foil liners
- Spray with cooking spay
- Cook pasta al dente, according to instructions on the package
- Drain well, transfer to a large bowl and set aside
- Melt butter in a medium size saucepan
- Add flour and let it cook at medium heat for about a minute and a half, stirring constantly
- Slowly pour in the milk, whisking constantly to break up any lumps
- Add hidden valley ranch seasoning mix
- Cook at medium low heat until it starts to thicken
- Add shredded cheese, stir well and cook until the cheese is completely melted
- Pour cheese sauce into drained pasta and mix well
- Add beaten eggs, crumbled blue cheese and diced jalapeno peppers and stir until well incorporated
- Set aside
- To prepare the breadcrumb topping, combine breadcrumbs, salt, lemon zest and smoked paprika in a small bowl
- Spoon about cup pasta into each cupcake liner
- Top each one with approximately 1 teaspoons of seasoned breadcrumbs and 1 teaspoons grated parmesan cheese
- Bake at 375f for about 25 minutes until golden brown