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.

Source:  http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-macaroni-and-cheese-cupcakes-recipe/index.html