Baked Macaroni and Cheese Cupcakes

Ingredients

• 1 pound asparagus cut into 3/4-inch pieces, blanched
• 0.3 teaspoon pepper black freshly ground for seasoning
• 2 cups breadcrumbs dried divided
• 2 cups broccoli chopped
• 1 cup cherry tomatoes quartered
• 8 ounces pd of ground turkey dark
• 0.5 teaspoon kosher salt for seasoning
• 1 tablespoon olive oil for drizzling
• 2 cups parmesan grated
• 8 ounces shells such as pennette, shells, or elbows
• 1.5 cups cheddar cheese white grated

Equipment

• bowl
• frying pan
• sauce pan
• oven
• pot
• sieve

Directions

1. Watch how to make this recipe.
2. 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.
3. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.
4. 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.
5. Bring a large pot of salted water to a boil over high heat.
6. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
7. 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.
8. Bake until golden brown, about 15 to 20 minutes.
9. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter.
10. *Cook's Note: To blanch vegetables, bring a large saucepan of salted water to a boil over high heat.
11. 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.
12. Drain and use.