This recipe adds a few twists to a traditional family favorite. Baking them allows for a new (and less messy!) eating experience and simple healthy swaps like Fiber One® cereal and lean ground turkey allow for added nutritional value. If you're feeling creative, sneak in some extra veggies like sliced cherry tomatoes or asparagus; your kids will never know!
Baked Macaroni and Cheese Muffins
- 2 cups uncooked whole wheat elbow macaroni
- ½ lb lean ground turkey
- 1 Tbsp light butter
- 1 egg, beaten
- 1 cup skim milk
- 1½ cups reduced-fat, shredded sharp cheddar cheese
- 1½ cups low moisture, part-skim, shredded Mozzarella cheese
- 1½ cups Original Fiber One® Cereal
- 2 tsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- Preheat the oven to 350 degrees. Lightly coat a muffin tin with nonstick cooking spray and set aside.
- In a food processor, crush Fiber One® cereal into a breadcrumb like consistency. Using ½ of the breadcrumb mixture, lightly dust the inside bottom of each muffin tin with breadcrumbs.
- Add 1 tsp of extra virgin olive oil and 1/2 tsp salt to the remaining Fiber One® breadcrumbs and set aside.
- In a medium skillet, heat 1 Tsp of extra virgin olive oil over medium-high heat.
- Add the ground turkey, ½ tsp salt, and ½ tsp pepper.
- Cook, stirring frequently, until cooked through, about 5 to 8 minutes.
- Set aside and cover to keep warm.
- Bring a large pot of lightly salted water to a boil.
- Add the whole wheat macaroni and cook for about 8 minutes, it should still be a little bit firm.
- Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated.
- Add lean ground turkey to whole wheat pasta.
- reserve ½ cup of sharp cheddar cheese and stir the remaining cheddar cheese, milk and mozzarella cheese into the pasta.
- Spoon into the prepared muffin tin until each muffin is ¾ way full.
- Sprinkle muffin tops with the reserved cheese and the remaining Fiber One® breadcrumb mixture.
- Bake for 30 minutes, or until the topping is golden brown.
- Allow the muffins to cool for a few minutes before removing from the pan -- this will allow the cheese to set and they will hold their muffin shape.
The nutrition content of recipes on womanista.com has been calculated by Registered Dietitian Jessica Penner of Smart Nutrition.