BAKED MACARONI AND CHEESE CUPCAKES
Serves 8
INGREDIENTS
- Fat Free veggie cooking spray
- 1/2 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces WHOLE GRAIN pasta shells or elbows
- 1 cup shredded Parmesan
- 1 cup grated 2% Cheddar
- 1 cup cherry tomatoes, quartered
- 2 cups chopped broccoli, blanched
Preheat the oven to 375 degrees F. Spray 2 (12-cup) muffin or cupcake pans with veggie cooking spray. Using 1 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess.
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 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 cherry tomato and broccoli into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with a little bit of extra virgin olive oil.
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.
RESULTS
These are great! I left out the turkey 'cause mom knows I don't like it in my Macaroni and Cheese...but you might like it. Try adding a little Jennie-O lean ground turkey by cooking it up and stirring it in with the cheeses. That's how Giada does it.
I really hope you liked our cooking video. If you want to try making these with your little ones, just print out the recipe below and get started. It's a great recipe where they can really help out, just like I helped out my Mom.
ENJOY!
Kimber
I did this for my kids blog back last year and I just love it! Seriously, my kid eats them like they are cookies! Delish and I am loving your version of the recipe
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