Baked Mac and Cheese Cupcakes |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Yip you heard right! mac and cheese in a cupcake. My kids love making these and they taste good and are chock full of veggies Ingredients:
vegetable oil cooking spray |
2 cups dried breadcrumbs, divided |
1 tablespoon olive oil, plus extra for drizzling |
8 ounces ground turkey or 8 ounces chicken, preferably dark meat |
1/2 teaspoon kosher salt, plus extra for seasoning |
1/4 teaspoon fresh ground black pepper, plus extra for seasoning |
8 ounces small shell pasta, such as pennette, shells or 8 ounces elbow macaroni |
2 cups grated parmesan cheese |
1 1/2 cups grated white cheddar cheese |
1 cup cherry tomatoes, quartered |
2 cups chopped broccoli, blanched |
1 lb asparagus, cut into 3/4-inch pieces, blanched |
Directions:
1. Preheat the oven to 375 degrees F. Spray 2 (12-cup) muffin or cupcake pans with vegetable cooking spray. Using 1 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess.
2. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey or chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook, stirring frequently, until cooked through, about 5 to 8 minutes. Set aside and cover to keep warm.
3. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and add to a large bowl. Stir in the cooked turkey and the cheeses. Season with salt and pepper, to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Arrange a few pieces of tomato, broccoli and asparagus into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil.
4. Bake until golden brown, about 15 to 20 minutes. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter.
5. *Cook's Note: To blanch vegetables, bring a large saucepan of salted water to a boil over high heat. Add the vegetables and cook for 1 to 2 minutes until very crisp. Using a small strainer, remove the vegetables and immediately plunge into a bowl of iced water.
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