HEB logo
Baked Mac N' Cheese Muffins
Prep Time:
45 minutes
Cook Time:
30 minutes
6 servings

• non-stick cooking spray

3/4 c. whole wheat bread crumbs

1 Tbsp. olive oil

2 c. ground turkey (leftover thanksgiving turkey works great here)

1 c. dry elbow macaroni

1 c. cheddar cheese, shredded, low fat

1/2 pkg. (3 oz.) H-E-B Shredded Parmesan

2 c. chopped broccoli, blanched

1 bunch asparagus, cut in 1-inch pieces, blanched

1 c. cherry tomatoes, halved


Preheat oven to 375°F. Spray two 12-cup muffin pans with nonstick cooking spray. Sprin
kle bread crumbs in each muffin cup. Shake pans so bread crumbs stick. Discard any additio
nal bread crumbs.
Skip this step if using leftover turkey. Heat olive oil on Medium-High in a medium size sa
uté pan. Add ground turkey. Cook 8 to 10 minutes until no longer pink. Cover and se
t aside.
Bring a large pot of water to boil. Add macaroni and cook approximately 8 minutes or until
pasta is cooked, yet still firm to the bite. Drain well and place in a large bowl. Add tu
rkey and cheeses. Stir well. Add blanched broccoli and asparagus. Then add halved tomatoes
Spoon mixture into each muffin cup. Bake 20 minutes. Cool slightly before removing from mu
ffin tin.

Nutritional Information

Calories: 350, Total Fat: 10g, Saturated Fat: 3.5g, Sodium: 370mg, Carbohydrates: 34g, Di
etary Fiber: 6g, Protein: 34g


Good News