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A Delicious Bake Macaroni and Cheese Cupcake Recipe Both Delicious and Kid Friendly!

 
There’s nothing better than to bond with your child but it can be a bit difficult after coming home from work to throw the ball around with your little slugger or to even sit down and have tea with your little princess. Having to come home after a long day of work, cook a meal and balance it all can be challenging but you can do both by involving your little one in the cooking process as well. You definitely can have fun, as well as teach them a whole new thing every day. Not to mention it will make the after cleanup a whole lot easier when you have a little helper.
Below find a kid friendly recipe for delicious Baked Macaroni and Cheese Cupcakes that you can cook with your young one and not only will they have fun making it but they will love to eat it!
Baked Macaroni and Cheese Cupcake
 
1 hr 38 min
Prep:
45 min
Cook:
35 min
 
Yield: 6 to 8 servings
 
Level: Easy
 
Ingredients
Vegetable cooking spray
2 cups dried bread crumbs, divided
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
1 1/2 cups grated white Cheddar
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
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.
 
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.
 
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.
 
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.
 
Recipe courtesy Giada De Laurentiis
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-macaroni-and-cheese-cupcakes-recipe.html?oc=linkback
 

 
 

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