Baked Macaroni and Cheese Cupcakes

  1. Preheat the oven to 375F (190C).
  2. Spray 2 (12-cup) muffin or cupcake pans with vegetable cooking spray.
  3. Using 1 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess.
  4. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.
  5. Stir in the ground turkey or chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until cooked through, about 6 to 8 minutes.
  6. Set aside and cover to keep warm.
  7. Bring a large pot of salted water to a boil over high heat.
  8. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 9 minutes.
  9. Drain and add to a large bowl.
  10. Add the cooked turkey, cheeses, and eggs, stir well.
  11. Season with salt and pepper.
  12. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 23 full.
  13. Arrange a few pieces of tomato, broccoli and asparagus into each cup.
  14. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil.
  15. Bake until golden brown, about 15 to 20 minutes.
  16. Let cool for a few minutes and carefully remove with a spoon onto a serving platter or dish.
  17. Serve warm.

nonstick cooking spray, bread crumbs, olive oil, turkey, kosher salt, black pepper, pasta, parmesan, eggs, cheddar cheese, cherry tomatoes, broccoli florets blanched

Taken from recipeland.com/recipe/v/baked-macaroni-cheese-cupcakes-51262 (may not work)

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