BBQ Chicken Mac & Cheese Cupcakes with Cornbread Crust
Indulge in a savory delight with these BBQ Chicken Mac & Cheese Cupcakes, perfect for any gathering or themed party! Each cupcake features a rich and creamy macaroni and cheese base, infused with tender pulled BBQ chicken and topped with a buttery, golden cornbread crust. These mini masterpieces are easy to make ahead, serving as a fantastic finger food choice that your guests—both young and old—will rave about. Drizzle with Hidden Valley Original Ranch Dressing for an extra punch of flavor that brings all the elements together beautifully!
N/A
Servings
800
Calories
22
Ingredients
Ingredients
cavatelli
8 ounces (cooked according to package instructions)
olive oil
2 tablespoons (for sautéing)
shallots
2 teaspoons (minced)
garlic
2 teaspoons (finely chopped)
green onion
1 tablespoon (thinly sliced)
milk
1 1/2 cups
Dijon mustard
2 teaspoons
cornstarch
2 tablespoons
salt
1 teaspoon
black pepper
1/2 teaspoon
Worcestershire sauce
2 teaspoons
Monterey Jack and cheddar cheese blend
2 cups (shredded)
roasted deli chicken
2 cups (pulled)
barbecue sauce
1/2 cup (bottled)
breadcrumbs
1/2 cup
parmesan cheese
2 tablespoons
cornbread
2 cups (stale, coarsely crumbled)
butter
1/2 cup (melted)
chives
2 tablespoons (thinly sliced)
lemon zest
1 tablespoon
Hidden Valley Original Ranch Dressing
1 cup (for drizzling)
green onions
2 bunches (for garnish)
Instructions
1
1. Begin by cooking the cavatelli pasta: In a large pot of boiling salted water, cook the pasta according to package instructions, about 6-8 minutes. Drain, rinse under cold water to halt the cooking process, and let it drain well.
2
2. To prepare the cheese sauce, heat the olive oil in a saucepan over medium heat. Add the minced shallots, garlic, and sliced green onions, sautéing for about 30 seconds or until fragrant.
3
3. Whisk in the milk, Dijon mustard, and cornstarch, stirring constantly over low heat until the mixture becomes warm and the cornstarch has dissolved.
4
4. Stir in the seasonings and Worcestershire sauce, followed by the shredded Monterey Jack and cheddar cheese blend. Continue whisking until the sauce thickens and is smooth, approximately 4-5 minutes.
5
5. In a separate bowl, mix the pulled roasted chicken with the BBQ sauce until evenly coated.
6
6. In a large mixing bowl, gently combine the cooked pasta, cheese sauce, and BBQ chicken mixture, being careful not to overmix.
7
7. Preheat your oven to 350°F (175°C). Heavily spray a 12-cup muffin pan with nonstick cooking spray. In a small bowl, mix the breadcrumbs and parmesan cheese, using this mixture to coat the bottoms and sides of each muffin cup.
8
8. In another bowl, combine the stale cornbread crumbles with melted butter, chives, and lemon zest, mixing well.
9
9. Divide the macaroni and cheese mixture evenly among the prepared muffin cups. Tap the pan gently to level the mixture, then top each cupcake with approximately 1 tablespoon of the cornbread crumb mixture.
10
10. Bake for 20 minutes or until the cornbread topping is lightly golden and the macaroni mixture is heated through. Allow the pan to cool for about 10 minutes before serving.
11
11. To serve, run a rubber spatula around the edges of each cupcake to loosen them. Transfer the cupcakes to a decorative serving platter, then use a squirt bottle to drizzle Hidden Valley Original Ranch Dressing over the top. Garnish with sprigs of green onions for a colorful presentation.
Nutrition Information
45
Fat
70
Carbs
35
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish featured in this recipe?
The dish is BBQ Chicken Mac & Cheese Cupcakes with Cornbread Crust, a savory finger food combining creamy macaroni, pulled BBQ chicken, and a buttery cornbread topping.
What type of pasta should I use?
The recipe calls for 8 ounces of cavatelli pasta.
How long should the cavatelli be cooked?
Cook the pasta according to the package instructions, which is typically about 6-8 minutes in boiling salted water.
How do I prevent the pasta from overcooking after boiling?
Rinse the cooked pasta under cold water immediately after draining to halt the cooking process.
What aromatics are used for the cheese sauce?
The sauce uses minced shallots, finely chopped garlic, and thinly sliced green onions sauteed in olive oil.
What serves as the thickening agent for the cheese sauce?
Two tablespoons of cornstarch whisked into the milk mixture act as the thickener.
Which cheeses are used in the macaroni blend?
The recipe uses a 2-cup blend of shredded Monterey Jack and cheddar cheese.
What kind of chicken is recommended for the filling?
Roasted deli chicken that has been pulled into small pieces is recommended.
How should the chicken be prepared before mixing with pasta?
The pulled chicken should be mixed in a separate bowl with half a cup of bottled BBQ sauce until evenly coated.
What is the recommended oven temperature for baking?
Preheat your oven to 350°F (175°C).
How do I prepare the muffin pan?
Heavily spray a 12-cup muffin pan with nonstick cooking spray and coat the bottoms and sides with a mixture of breadcrumbs and parmesan cheese.
What are the ingredients for the cornbread crust topping?
The topping consists of stale cornbread crumbles, melted butter, thinly sliced chives, and lemon zest.
How much cornbread topping goes on each cupcake?
Top each cupcake with approximately 1 tablespoon of the cornbread crumb mixture.
How long do the cupcakes need to bake?
Bake for 20 minutes or until the topping is golden and the macaroni is heated through.
How long should the cupcakes cool before serving?
Allow the pan to cool for about 10 minutes to help the cupcakes set.
What is the best way to remove the cupcakes from the pan?
Run a rubber spatula around the edges of each cupcake to loosen them before transferring to a platter.
What finishing touch is suggested for serving?
Drizzle Hidden Valley Original Ranch Dressing over the top and garnish with green onion sprigs.
How many calories are in a serving of these cupcakes?
Each serving contains approximately 800 calories.
What is the fat content per serving?
There are 45 grams of fat per serving.
What is the protein content per serving?
There are 35 grams of protein per serving.
How many carbohydrates are in this dish?
There are 70 grams of carbohydrates per serving.
What kind of mustard is used in the sauce?
Two teaspoons of Dijon mustard are used to add flavor to the cheese sauce.
Can I use fresh cornbread for the topping?
The recipe recommends using stale cornbread as it crumbles better for a crispier topping.
What gives the cornbread topping a citrus note?
One tablespoon of lemon zest is mixed into the cornbread topping for a bright flavor.
Is there any liquid seasoning in the cheese sauce besides milk?
Yes, two teaspoons of Worcestershire sauce are added for depth of flavor.
How many muffin cups does this recipe fill?
The recipe is designed to fill a standard 12-cup muffin pan.
What kind of oil is used for sauteing?
The recipe calls for 2 tablespoons of olive oil.
Are these cupcakes suitable for parties?
Yes, they are described as a fantastic finger food choice for gatherings, themed parties, and are kid-friendly.
What herbs are used in the cornbread topping?
Two tablespoons of thinly sliced chives are mixed into the cornbread crust.
Can these be made in advance?
Yes, the description notes that these mini masterpieces are easy to make ahead of time.