BAKED MACARONI AND CHEESE CUPCAKES
Preheat the oven to 375 degrees F. Spray 2 (12-cup) muffin or cupcake pans with veggie cooking spray. Using 1 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and add to a large bowl. Stir in the cheeses. Season with salt and pepper, to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Arrange a few pieces of cherry tomato and broccoli into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with a little bit of extra virgin olive oil.
Bake until golden brown, about 15 to 20 minutes. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter.
Original recipe for Baked Macaroni and Cheese Cupcakes by Giada De Laurentiis. www.foodnetwork.com