Mac & Cheese Cupcakes with Ricotta, Spinach & Onion.
Clearly, I’m really into making pasta dishes into cupcakes these days! (See yesterday’s post!) This was another item on the menu for my friend’s baby brunch. I got the idea of taking the basic ingredients from one of my favorite recipes that my mom makes and putting it all into mac & cheese. I thought it would be super fun to make it into little handheld treats by using my trusty muffin tin once again. They were super yummy and were a great vegetarian option. Another great party food!
Makes ~20 cupcakes.
- 1 lb elbow macaroni (use brown rice pasta to make this gluten-free)
- 1 cup part-skim ricotta cheese
- 4 large handfuls baby spinach
- 1/3 cup reduced-fat shredded cheddar
- 1/3 cup shredded Swiss & Gruyere blend (you can find this at Trader Joe’s but you can also just use mozzarella)
- 1/2 yellow onion, diced
- 1/3 cup grated Parmesan, plus extra for topping
- 1 egg
- salt/black pepper
- 1 tbsp olive oil
Begin by cooking your pasta as directed on the package. While the pasta is cooking, heat 1 tbsp of olive oil in a pan on medium heat and cook the onions and spinach for about 5-7 minutes so that the onions soften and the spinach is wilted.
Once the pasta is done cooking, drain any excess water and add the pasta back into the pot. While the pasta is still hot, quickly add in spinach and onions, ricotta, all cheeses, and egg and stir vigorously to combine. Season with salt and black pepper to taste.
Spray a non-stick muffin pan with cooking spray and put a heaping spoonful of the pasta mixture into each muffin cup, filling it to the top of each cup. Sprinkle a dash of grated Parmesan on top of each one and bake in a 375 degree oven for about 30 minutes, or until the macaroni is lightly browned and the cheese is melted. Allow to cool slightly before removing from the pan.