Prep 30 mins
Cook 20 mins
Ready, Set, Cook! Hidden Valley Contest Entry. Party size savory cup cakes perfect for an adult or child themed party. Ooey Gooey macaroni cheese with pulled BBQ spiked cheicken, topped with golden buttery cornbread crumbs. I usually purchase a roast chicken from the deli area at out grocery store, remove the skin and bones and pull the cooked meat, perfect do ahead dish for our parties.
- 226.79 g cavatelli
- 29.58 ml olive oil
- 9.85 ml shallots, minced
- 9.85 ml garlic, finely chopped
- 14.79 ml green onion, thinly sliced
- 354.88 ml milk
- 9.85 ml Dijon mustard
- 29.58 ml cornstarch
- 4.92 ml salt
- 2.46 ml black pepper
- 9.85 ml Worcestershire sauce
- 473.18 ml monterey jack and cheddar cheese blend, shredded
- 473.18 ml roasted deli chicken, pulled
- 118.29 ml barbecue sauce, bottled
- 118.29 ml breadcrumbs
- 29.58 ml parmesan cheese
- 473.18 ml cornbread, stale, coarsely crubled
- 118.29 ml butter, melted
- 29.58 ml chives, thinly sliced
- 14.79 ml lemon zest
- 236.59 ml Hidden Valley® Original Ranch® Dressing
- 2 bunch green onions
- 1. Place the cavatelli pasta into a large pot of boiling water, follow the cooking directions on the package, and cook for 6-8 minutes. Drain the pasta into a colander, cool using cold water, drain well.
- 2. In a sauce pot heat the olive oil using medium heat; to the pot add the shallots, garlic and green onions, saute until the vegetables are fragrant approximately 30 seconds.
- 3. To the pot add the milk, mustard and cornstarch; stirring witha whisk over low heat until the cornstarch has just dissolved and the milk has become warm to the touch.
- 4. Add to the sauce the seasonings, worstershire sauce, and cheddar & Monterey jack cheeses stirring with a whisk, cook until the sauce has thickened and is smooth, approximately 4-5 minutes.
- 5. In a seperate bowl toss the pulled chicken with the BBQ sauce,mixing until the chicken is just coated with sauce.
- 6. In a large mixing bowl combine the cooked pasta, cheddar cheese sauce and pulled BBQ chicken, taking care not to over mix.
- 7. Heavily spray the bottom and sides of a 12 cup muffin pan with nonstick vegetable cooking oil, mix the bread crumbs with the parmesan cheese, and fill each muffin cup with a small quantity of the bread crumb and parmesan mixture, tilt the pan to allow the crumbs to evenly coat the bottom and sides of each muffin cup.
- 8. In a seperate bowl gently toss the cornbread crumbs, melted butter, chives and lemon zest.
- 9. Fill each muffin cup with the macaroni and cheese; tap the muffin pan to even the mixture, spoon 1 tablespoon of the cornbread crumbs over the top of each macaroni and cheese cup cake.
- 10. Bake in a 350 degree oven for approximately 20 minutes or until the cornbread crumbs are lightly browned, and the macaroni and cheese cup cakes are heated. Remove the muffin pan from the oven to cool for about 10 minutes.
- 11. To serve run a rubber spatula around the sides of each cup cake to loosen. Place the cup cakes on a decorative serving platter. Pour the Hidden Valley Original Ranch Dressing into a squirt bottle; attractively drizzle the dressing over the top of each macaroni and cheese cup cake. Garnish the platter with sprigs of green onions.