Baked Macaroni & Cheese Cupcakes
.
Yield
8 servingsPrep
50 minCook
36 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 2 | cups |
bread crumbs
dry and divided |
|
| 1 | tablespoon |
olive oil
plus extra for drizzling |
|
| 8 | ounces |
turkey
or chicken, ground, preferably dark meat |
|
| ½ | teaspoon |
kosher salt
plus extra for seasoning |
|
| ¼ | teaspoon |
black pepper
freshly ground, plus extra for seasoning |
|
| 8 | ounces |
pasta
small size, such as pennette, shells, or elbows |
|
| 2 | cups |
Parmesan cheese
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
cheddar cheese
grated |
|
| 1 | cup |
cherry tomatoes
quartered |
|
| 1 | pound |
asparagus
cut into 3/4-inch pieces, blanched |
|
| 2 | cups |
broccoli florets
blanched, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 473 | ml |
bread crumbs
dry and divided |
|
| 15 | ml |
olive oil
plus extra for drizzling |
|
| 231.2 | ml/g |
turkey
or chicken, ground, preferably dark meat |
|
| 2.5 | ml |
kosher salt
plus extra for seasoning |
|
| 1.3 | ml |
black pepper
freshly ground, plus extra for seasoning |
|
| 231.2 | ml/g |
pasta
small size, such as pennette, shells, or elbows |
|
| 473 | ml |
Parmesan cheese
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
cheddar cheese
grated |
|
| 237 | ml |
cherry tomatoes
quartered |
|
| 453.6 | g |
asparagus
cut into 3/4-inch pieces, blanched |
|
| 473 | ml |
broccoli florets
blanched, chopped |
|
Directions
Preheat the oven to 375℉ (190℃).
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.
In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.
Stir in the ground turkey or chicken, ½ teaspoon salt, and ¼ teaspoon pepper, stirring frequently, until cooked through, about 6 to 8 minutes.
Set aside and cover to keep warm.
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 9 minutes.
Drain and add to a large bowl.
Add the cooked turkey, cheeses, and eggs, stir well.
Season with salt and pepper.
Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about ⅔ 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.
Bake until golden brown, about 15 to 20 minutes.
Let cool for a few minutes and carefully remove with a spoon onto a serving platter or dish.
Serve warm.
