A place to take note of my fruitful finds....

Thursday, July 21, 2011

Mac and Cheese Cupcakes

Mac and Cheese Cupcakes
Food Network - Giada De Laurentis

Vegetable cooking spray
2 cups Panko bread crumbs, divided
Olive oil for drizzling
8 ounces elbow pasta
2 cups shredded Monterey Jack cheese
1 cup shredded Mozzarella
1/2 cup shredded Cheddar cheese
1 cup cooked green peas
1 cup chopped carrots, cooked

Preheat the oven to 375 degrees. 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. 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 minutes. Drain and add to a large bowl. Stir in the vegetables, ¾ cup bread crumbs and the cheeses. Season with salt and pepper, to taste. Spoon the prepared pasta mixture into the cupcake molds. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil. Bake until golden brown, about 20 minutes. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter.

No comments:

Post a Comment