Superbowl Series: My Kind of Cupcaking

I know that Cupcakes and Cashmere, a coveted blog in the world of blogging, posted a recipe for macaroni and cheese cupcakes long ago, and since then it has been replicated by many (FYI C&C copied its recipe here!) Well, but isn't imitation the ultimate form of flattery anyways?

Just to set things straight, this isn't you run-of-the-mill Kraft stuff, nor is it made with expensive, hard-to-find cheeses. Let's just say that it certainly wouldn't be sassy macaroni and cheese if there weren't a few ingredients to make it a little spicy and little healthier!

This recipe is pretty much the epitome of me. It's the beautiful marriage of my love for cupcakes, in  the holiest of matrimony's with my undying quest to make the best macaroni and cheese around town. I'd like to say that I'm pretty close, if not right on the dot, with this amazing recipe!

What I love MOST about making macaroni and cheese, in cupcake form (duh!), is that it's much easier to serve and also store (I mean if you even have leftovers!). These cheesy cupcakes are perfect, I mean, seriously, made, for tailgating or game day party...hence I'd like to initiate the mac n cheese cupcake alongside infamous game day hot wings. YES, it stands next to wings at any Superbowl menu. So what's even better about making these into cupcakes rather than serving it individually? Utensils are optional! Because these pups can be devoured at room temperature, not need to fuss about shamelessly scrapping your plate for the last tiny morsel of ooey gooey cheese, you probably had that bite, long ago, when you ate it in cupcake form!

Love that I don't, need to worry about food sitting out at my party and guests complaining of unsavory, tepid food.

Did I mention that I added my BFF of winter vegetables?! Yes, I did add butternut squash to give this mac n cheese and even creamier texture, without adding on the extra cheese...and calories, of course. They boys won't know they are enjoying vegetables on game day (talking as if boys are like little kids!), but really now, people will be guessing how your mac n cheese stayed so, incredibly creamy, after baking it in the oven and letting it sit past halftime.

While you'll want to try and keep the all the focus and positive vibes on the game (Go Niners!), something tells me everyone will be hitting the food table again and again... :)

Note: Because I made these cupcakes healthier, using  whole wheat pasta and butternut squash, the dish is a bit dryer/denser than usual. Therefore, adding a tad more cheese on top (using your judgement here, I'm trusting you don't go overboard!) is advised!

Jalepeno and Butternut Squash Mac N Cheese Cupcakes

Adapted from Food Doodles

Ingredients: 

• 1 box whole wheat, elbow macaroni pasta, cooked to package instructions or until al dente
• 10 oz. of aged sharp cheddar cheese, grated
• 1 cup of butternut squash puree
• 1 cup milk
• 1 Tbl butter
• 1 1/2 Tbl flour (whole wheat works as well!)
• 2 jalepenos, diced and seeds removed (unless you want this to be really hot!)
• 1/2 cup Panko bread crumbs
• Salt and pepper to taste
• 2 tsp olive oil
• Cooking spray

Directions:

1. Preheat oven to 400 degrees, and slicing butternut squash in half, lengthwise. Be sure to chop off the stem first. Using a spoon, remove the seeds. 
2. Place squash in a baking dish filled with 1/2 inches of water (making a water bath here, basically) and place in the oven until it's tender and your knife easily goes through the squash. The squash will be done at this temp in about 30-40 minutes. 
3. While squash is roasting in the oven, chop jalepenos in half and with a spoon, remove seeds, just like you did with the squash, then dice them into small pieces You don't want to be handling these seeds to much because they will sting if you later touch your eyes with your hands (YES! even after washing them several times!) 
4. When squash is finished roasting, carefully transfer to a cutting board as it will be very hot. The squash should be tender enough that you can scrap it right out the skin with a spoon. Lower temperature to 350 degrees for the cupcakes.
5. Once you're done scraping away butternut squash into a bowl, use the back of the spoon to "mash" it into a puree of sorts. Set aside. 

    6.  Start boiling your pasta and once it's done drain and set aside.
    7.  In the same pot as your pasta, add 1 Tbl butter on medium heat. Cook jalepenos and butter until fragrant, about 2-3 minutes. Add your flour and mix well.
    8.  Bump up the heat of your pot to medium high and whisk in your milk with jalepeno, butter and flour mixture. Whisk continuously until the milk mixture begins to thicken. You might need to bump up the heat to a boil so it can get to this point.

    9.  This is when you add your 1 cup of puree, keep the temperature to a boil and whisk until combined. Whisk in grated cheese and change to low heat. Once well combined, set aside cheese and squash sauce off of the stove flame.  

   10.  Add pasta to cheese sauce and mix well with a spoon. 

   11.  In a small bowl mix Panko breadcrumbs, olive oil and salt and pepper. Set aside.

   12.  Spray cupcake tins, liberally, with cooking spray. Spoon in mac and cheese mixture and top with breadcrumbs.

   13.  Place in the oven for about 30 minutes at lowered temperature of 350 degrees.

   14.  Once they are nicely browned, remove them from the oven and let them cool for a few minutes before popping them out of the tin with a butter knife.

   15.  Serve warm or room temperature. This recipe makes 2 dozen (24) macaroni and cheese cupcakes!