Roasted Vegetable Macaroni & Cheese Cups

Makes 6 macaroni and cheese cups



Nonstick cooking spray

1/2 cup dried bread crumbs (I used panko)

6 ounces small pasta, such as shells or elbows

1 cup grated Cheddar cheese

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/2 cup quartered cherry tomatoes or small diced plum/Roma tomatoes

1/2 cup chopped broccoli, blanched*


Preheat the oven to 375 degrees F.
Spray 6 cups of a 12-cup muffin pan with cooking spray. Coat inside of each muffin cup with bread crumbs, reserving any excess.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until al dente, stirring, 8- 10 minutes. Drain pasta, add back to pot, and stir in Cheddar cheese. Season with salt and pepper, to taste. Spoon pasta mixture into muffin cups, filling almost to the top and pressing gently to set. Top each cup with tomato and broccoli. Sprinkle a pinch of remaining bread crumbs on each.
Bake until golden brown, about 15 minutes. Let cool for at least 5 minutes and carefully unmold with a butter knife.
* Tip: To blanch vegetables, bring a saucepan of salted water to a boil over high heat. Add the vegetables and cook for 1-2 minutes. Using a small strainer, remove the vegetables and immediately plunge into a bowl of iced water. Drain and use.