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Prep Time:20 minsAdditional Time:40 minsTotal Time:1 hrServings:12Yield:24 mini muffinsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:40 minsTotal Time:1 hrServings:12Yield:24 mini muffins
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr
Total Time:
1 hr
Servings:12
Servings:
12
Yield:24 mini muffins
Yield:
24 mini muffins
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6ouncessmall elbow macaroni5ouncesreduced-fat cream cheese, softened1tablespoonunsalted butter1largeegg¾cupwhole milk1tablespoongarlic powder1tablespoononion powder1tablespoondry mustard2tablespoonsfinely chopped jalapeño pepper2tablespoonsfinely chopped pickled jalapeños (Optional)12ouncesshredded Mexican cheese blend (about 3 cups), dividedCooking spray¼cupwhole-wheat panko breadcrumbs2tablespoonschopped fresh flat-leaf parsley (Optional)12pickled jalapeño slices, halved (Optional)
Cook Mode(Keep screen awake)
Ingredients
6ouncessmall elbow macaroni
5ouncesreduced-fat cream cheese, softened
1tablespoonunsalted butter
1largeegg
¾cupwhole milk
1tablespoongarlic powder
1tablespoononion powder
1tablespoondry mustard
2tablespoonsfinely chopped jalapeño pepper
2tablespoonsfinely chopped pickled jalapeños (Optional)
12ouncesshredded Mexican cheese blend (about 3 cups), divided
Cooking spray
¼cupwhole-wheat panko breadcrumbs
2tablespoonschopped fresh flat-leaf parsley (Optional)
12pickled jalapeño slices, halved (Optional)
DirectionsPreheat oven to 350 degrees F. Bring a large saucepan of water to a boil.Cook pasta according to package directions for al dente, omitting salt. Drain and return the pasta to the pan. Add cream cheese and butter, stirring until the butter is melted and the cream cheese is smooth and melted. Set aside.Whisk egg, milk, garlic powder, onion powder and mustard in a large bowl. Add the pasta mixture; stir to combine. Add chopped jalapeño and chopped pickled jalapeños. Reserve 1/2 cup shredded cheese; stir the remaining cheese into the pasta mixture.Lightly coat a 24-cup mini muffin pan with cooking spray. Spoon about 3 tablespoons of the pasta mixture into each cup; top evenly with the reserved cheese. Sprinkle evenly with panko, and lightly coat with cooking spray.Bake until set and lightly browned on top, 22 to 24 minutes. Remove from oven and let stand for 15 minutes. If desired, sprinkle with chopped parsley and top each bite with a halved pickled jalapeño slice. Serve immediately.Originally appeared: EatingWell.com, May 2019
Directions
Preheat oven to 350 degrees F. Bring a large saucepan of water to a boil.Cook pasta according to package directions for al dente, omitting salt. Drain and return the pasta to the pan. Add cream cheese and butter, stirring until the butter is melted and the cream cheese is smooth and melted. Set aside.Whisk egg, milk, garlic powder, onion powder and mustard in a large bowl. Add the pasta mixture; stir to combine. Add chopped jalapeño and chopped pickled jalapeños. Reserve 1/2 cup shredded cheese; stir the remaining cheese into the pasta mixture.Lightly coat a 24-cup mini muffin pan with cooking spray. Spoon about 3 tablespoons of the pasta mixture into each cup; top evenly with the reserved cheese. Sprinkle evenly with panko, and lightly coat with cooking spray.Bake until set and lightly browned on top, 22 to 24 minutes. Remove from oven and let stand for 15 minutes. If desired, sprinkle with chopped parsley and top each bite with a halved pickled jalapeño slice. Serve immediately.
Preheat oven to 350 degrees F. Bring a large saucepan of water to a boil.
Cook pasta according to package directions for al dente, omitting salt. Drain and return the pasta to the pan. Add cream cheese and butter, stirring until the butter is melted and the cream cheese is smooth and melted. Set aside.
Whisk egg, milk, garlic powder, onion powder and mustard in a large bowl. Add the pasta mixture; stir to combine. Add chopped jalapeño and chopped pickled jalapeños. Reserve 1/2 cup shredded cheese; stir the remaining cheese into the pasta mixture.
Lightly coat a 24-cup mini muffin pan with cooking spray. Spoon about 3 tablespoons of the pasta mixture into each cup; top evenly with the reserved cheese. Sprinkle evenly with panko, and lightly coat with cooking spray.
Bake until set and lightly browned on top, 22 to 24 minutes. Remove from oven and let stand for 15 minutes. If desired, sprinkle with chopped parsley and top each bite with a halved pickled jalapeño slice. Serve immediately.
Originally appeared: EatingWell.com, May 2019
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Nutrition Facts(per serving)222Calories13gFat16gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
