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.
Source : allrecipes