Baked Macaroni and Cheese Cupcakes

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  • Total: 1 hr 38 min
  • Prep: 45 min
  • Inactive: 18 min
  • Cook: 35 min
  • Yield: 6 to 8 servings
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Ingredients

Vegetable cooking spray

2 cups dried breadcrumbs

1 tablespoon olive oil, plus extra for drizzling 

8 ounces ground turkey or chicken, preferably dark meat

1/2 teaspoon kosher salt, plus extra for seasoning 

1/4 teaspoon freshly ground black pepper, plus extra for seasoning 

8 ounces small pasta such as pennette, shells, or elbows

2 cups grated Parmesan cheese 

1 1/2 cups grated white cheddar cheese 

1 cup cherry tomatoes, quartered 

2 cups chopped broccoli, blanched, *see Cook's Note 

1 pound asparagus, cut into 3/4-inch pieces, blanched

Directions

  1. Preheat the oven to 375 degrees F. Spray 2 12-cup muffin or cupcake pans with vegetable cooking spray. Using 1 cup of breadcrumbs, coat the inside of each muffin cup with breadcrumbs, shaking off any excess. 
  2. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey, or chicken, if using, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook for 5 to 8 minutes, stirring frequently, until cooked through. Set aside and cover to keep warm. 
  3. 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 cooked turkey and 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 tomato, broccoli and asparagus into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil.
  4. 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.

Cook’s Note

To blanch vegetables, bring a large saucepan of salted water to a boil over high heat. Add the vegetables and cook for 1 to 2 minutes until very crisp. Using a small strainer, remove the vegetables and immediately plunge into a bowl of iced water. Drain and use.

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