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When it comes to comfort food, few dishes hold a candle to the classic mac and cheese. Its creamy texture and cheesy goodness have delighted palates for generations. Now, imagine transforming this beloved dish into mini-sized cupcakes, packed not only with flavor but also with nutritious vegetables. Enter Mini Broccoli Mac Cupcakes—an innovative recipe that merges the indulgence of mac and cheese with the health benefits of broccoli. This delightful combination creates a fun and exciting way to enjoy a classic favorite while sneaking in some much-needed greens.

Mini Broccoli Mac Cupcakes

Get ready to elevate your mac and cheese game with Mini Broccoli Mac Cupcakes! These bite-sized delights combine the classic comfort of mac and cheese with the health benefits of broccoli, making them a fun and nutritious option for all ages. Perfect for snacks, parties, or lunchboxes, these easy-to-make cupcakes allow you to sneak veggies into a beloved dish. With a cheesy, creamy interior and a crunchy topping, they are an irresistible treat everyone will love!
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Ingredients
  

1 cup elbow macaroni

2 cups broccoli florets, steamed and finely chopped

1 cup sharp cheddar cheese, grated

1/2 cup cream cheese, softened to room temperature

1/2 cup milk

1 large egg

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and freshly ground black pepper to taste

1/2 cup breadcrumbs (for topping)

2 tablespoons melted butter (for topping)

Cooking spray (for greasing the muffin tin)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Lightly coat a 12-cup muffin tin with cooking spray to prevent sticking.

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, typically around 7-8 minutes. Drain the pasta and set it aside to cool slightly.

      Prepare the Cheese Mixture: In a large mixing bowl, combine the finely chopped steamed broccoli, cooked elbow macaroni, grated sharp cheddar cheese, softened cream cheese, milk, and the egg. Use a spatula or wooden spoon to mix vigorously until all the ingredients are thoroughly combined and smooth.

        Season the Mixture: Sprinkle in the garlic powder, onion powder, and season with salt and freshly cracked black pepper to taste. Stir the mixture once more to ensure the seasonings are evenly distributed throughout.

          Fill the Muffin Tin: Using a spoon or a small ice cream scoop, fill each muffin cup with the macaroni and broccoli mixture, ensuring each cup is about three-quarters full to allow for slight expansion during baking.

            Prepare the Topping: In a separate small bowl, combine the breadcrumbs with the melted butter, mixing until all the breadcrumbs are well-coated. This will create a nice, crunchy topping.

              Bake: Place the filled muffin tin into the preheated oven. Bake for approximately 20-25 minutes, or until the tops are beautifully golden brown and the mixture has set firmly.

                Cool: Once baked, remove the muffin tin from the oven. Allow the Mini Broccoli Mac Cupcakes to cool in the pan for about 10 minutes. This will help them firm up and make it easier to remove them. Carefully scoop them out using a spoon.

                  Serve: These delightful Mini Broccoli Mac Cupcakes are best enjoyed warm. Feel free to serve them as a fun appetizer or a comforting snack. If there's any leftover, store them in an airtight container in the refrigerator for up to 3 days.

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 servings