Baked Mac and Cheese Cupcakes

Yip you heard right! mac and cheese in a cupcake. My kids love making these and they taste good and are chock full of veggies

• Ready In: 25 mins
• Serves: 8
• Yields: 8 cupcakes

Ingredients

•  vegetable oil cooking spray
• 2  cups  dried breadcrumbs, divided
• 1  tablespoon olive oil, plus extra for drizzling
• 8  ounces ground turkey or 8  ounces chicken, preferably dark meat
• 1⁄2 teaspoon kosher salt, plus extra for seasoning
• 1⁄4 teaspoon fresh ground black pepper, plus extra for seasoning
• 8  ounces small shell pasta, such as pennette, shells or 8  ounces elbow macaroni
• 2  cups  grated parmesan cheese
• 1 1⁄2 cups  grated white cheddar cheese
• 1  cup cherry tomatoes, quartered
• 2  cups  chopped broccoli, blanched
• 1  lb 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 the bread crumbs, coat the inside of each muffin cup with bread crumbs, 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, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook, stirring frequently, until cooked through, about 5 to 8 minutes. 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.
5. *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.