BAKED MACARONI AND CHEESE CUPCAKES
Provided by Giada De Laurentiis
Categories appetizer
Time 1h38m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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.
RANCH MAC & CHEESE
I came up with the recipe for this creamy and satisfying macaroni and cheese, which has a special twist. My husband requests it often - it's hearty enough to serve as a main dish. -Michelle Rotunno, Independence, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream., Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 488 calories, Fat 23g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 1357mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
BBQ CHICKEN MACARONI & CHEESE CORNBREAD CRUMB CUPCAKES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Party size savory cup cakes perfect for an adult or child themed party. Ooey Gooey macaroni cheese with pulled BBQ spiked cheicken, topped with golden buttery cornbread crumbs. I usually purchase a roast chicken from the deli area at out grocery store, remove the skin and bones and pull the cooked meat, perfect do ahead dish for our parties.
Provided by michaeljwatz
Categories Lunch/Snacks
Time 50m
Yield 3 12 cupcakes, 4 serving(s)
Number Of Ingredients 22
Steps:
- 1. Place the cavatelli pasta into a large pot of boiling water, follow the cooking directions on the package, and cook for 6-8 minutes. Drain the pasta into a colander, cool using cold water, drain well.
- 2. In a sauce pot heat the olive oil using medium heat; to the pot add the shallots, garlic and green onions, saute until the vegetables are fragrant approximately 30 seconds.
- 3. To the pot add the milk, mustard and cornstarch; stirring witha whisk over low heat until the cornstarch has just dissolved and the milk has become warm to the touch.
- 4. Add to the sauce the seasonings, worstershire sauce, and cheddar & Monterey jack cheeses stirring with a whisk, cook until the sauce has thickened and is smooth, approximately 4-5 minutes.
- 5. In a seperate bowl toss the pulled chicken with the BBQ sauce,mixing until the chicken is just coated with sauce.
- 6. In a large mixing bowl combine the cooked pasta, cheddar cheese sauce and pulled BBQ chicken, taking care not to over mix.
- 7. Heavily spray the bottom and sides of a 12 cup muffin pan with nonstick vegetable cooking oil, mix the bread crumbs with the parmesan cheese, and fill each muffin cup with a small quantity of the bread crumb and parmesan mixture, tilt the pan to allow the crumbs to evenly coat the bottom and sides of each muffin cup.
- 8. In a seperate bowl gently toss the cornbread crumbs, melted butter, chives and lemon zest.
- 9. Fill each muffin cup with the macaroni and cheese; tap the muffin pan to even the mixture, spoon 1 tablespoon of the cornbread crumbs over the top of each macaroni and cheese cup cake.
- 10. Bake in a 350 degree oven for approximately 20 minutes or until the cornbread crumbs are lightly browned, and the macaroni and cheese cup cakes are heated. Remove the muffin pan from the oven to cool for about 10 minutes.
- 11. To serve run a rubber spatula around the sides of each cup cake to loosen. Place the cup cakes on a decorative serving platter. Pour the Hidden Valley Original Ranch Dressing into a squirt bottle; attractively drizzle the dressing over the top of each macaroni and cheese cup cake. Garnish the platter with sprigs of green onions.
Nutrition Facts : Calories 1356.5, Fat 93.2, SaturatedFat 36.6, Cholesterol 207.7, Sodium 2317.7, Carbohydrate 82.5, Fiber 5.1, Sugar 14.1, Protein 48.5
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