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BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcakes #RSC Recipe

BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcakes #RSC Recipe

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BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcakes #RSC

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Ingredients:

Serving

8 oz cavatelli
2 tbsp olive oil
2 tsp shallots, minced
2 tsp garlic, finely chopped
1 tbsp green onion, thinly sliced
1 1/2 cups milk
2 tsp dijon mustard
2 tbsp cornstarch
1 tsp salt
1/2 tsp black pepper
2 tsp worcestershire sauce
2 cups monterey jack and cheddar cheese blend, shredded
2 cups roasted deli chicken , pulled
1/2 cup barbecue sauce, bottled
1/2 cup breadcrumbs
2 tbsp parmesan cheese
2 cups cornbread , stale, coarsely crubled
1/2 cup butter, melted
2 tbsp chives, thinly sliced
1 tbsp lemon zest
1 cup hidden valley original ranch dressing
2 bunches green onions

Directions:

1. Place the cavatelli pasta into a large pot of boiling water, follow the cooking directions on the package, and cook for 6-8 minutes. Drain the pasta into a colander, cool using cold water, drain well.
2. In a sauce pot heat the olive oil using medium heat; to the pot add the shallots, garlic and green onions, saute until the vegetables are fragrant approximately 30 seconds.
3. To the pot add the milk, mustard and cornstarch; stirring witha whisk over low heat until the cornstarch has just dissolved and the milk has become warm to the touch.
4. Add to the sauce the seasonings, worstershire sauce, and cheddar & Monterey jack cheeses stirring with a whisk, cook until the sauce has thickened and is smooth, approximately 4-5 minutes.
5. In a seperate bowl toss the pulled chicken with the BBQ sauce,mixing until the chicken is just coated with sauce.
6. In a large mixing bowl combine the cooked pasta, cheddar cheese sauce and pulled BBQ chicken, taking care not to over mix.
7. Heavily spray the bottom and sides of a 12 cup muffin pan with nonstick vegetable cooking oil, mix the bread crumbs with the parmesan cheese, and fill each muffin cup with a small quantity of the bread crumb and parmesan mixture, tilt the pan to allow the crumbs to evenly coat the bottom and sides of each muffin cup.
8. In a seperate bowl gently toss the cornbread crumbs, melted butter, chives and lemon zest.
9. Fill each muffin cup with the macaroni and cheese; tap the muffin pan to even the mixture, spoon 1 tablespoon of the cornbread crumbs over the top of each macaroni and cheese cup cake.
10. Bake in a 350 degree oven for approximately 20 minutes or until the cornbread crumbs are lightly browned, and the macaroni and cheese cup cakes are heated. Remove the muffin pan from the oven to cool for about 10 minutes.
11. To serve run a rubber spatula around the sides of each cup cake to loosen. Place the cup cakes on a decorative serving platter. Pour the Hidden Valley Original Ranch Dressing into a squirt bottle; attractively drizzle the dressing over the top of each macaroni and cheese cup cake. Garnish the platter with sprigs of green onions.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3092.79 Kcal (12949 kJ)
Calories from fat	1526.73 Kcal
		% Daily Value*
Total Fat	169.64g	261%
Cholesterol	583.07mg	194%
Sodium	10432.86mg	435%
Potassium	1096.44mg	23%
Total Carbs	230.43g	77%
Sugars	76.01g	304%
Dietary Fiber	10.36g	41%
Protein	145.21g	290%
Vitamin C	6.4mg	11%
Vitamin A	2.9mg	98%
Iron	6.9mg	38%
Calcium	2512.4mg	251%

Amount Per 100 g
Calories	204.63 Kcal (857 kJ)
Calories from fat	101.02 Kcal
		% Daily Value*
Total Fat	11.22g	261%
Cholesterol	38.58mg	194%
Sodium	690.28mg	435%
Potassium	72.55mg	23%
Total Carbs	15.25g	77%
Sugars	5.03g	304%
Dietary Fiber	0.69g	41%
Protein	9.61g	290%
Vitamin C	0.4mg	11%
Vitamin A	0.2mg	98%
Iron	0.5mg	38%
Calcium	166.2mg	251%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.