Baked Macaroni & Cheese Cupcakes
Submitted by happyzhangbo
Individual mac and cheese cups baked in muffin tins with ground turkey, Parmesan, cheddar, and veggies. Portable, kid-friendly, and packed with protein.
YIELD
8 servingsPREP
50 minCOOK
36 minREADY
100 minMac and cheese you can hold in your hand? Yes, please.
These baked cupcakes swap the casserole dish for muffin tins, packing cheesy pasta with ground turkey, broccoli, asparagus, and cherry tomatoes into golden, bread crumb-crusted cups.
They’re sturdy enough to pick up and eat, which makes them a hit at parties, in lunchboxes, or anywhere a fork feels like too much commitment.
Two kinds of cheese (Parmesan and cheddar) plus eggs bind everything together so each cup holds its shape.
Pro Tips
- Don’t skip coating the muffin cups with bread crumbs. It’s what gives you that crunchy shell and easy release.
- Fill each cup only two-thirds full. They puff up as the eggs set.
- Use dark meat ground turkey for more moisture and flavor than breast meat.
- Let them cool a few minutes before removing or they’ll crumble. Patience pays off here.
Ingredients
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.
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