Ingredients

• 2 cups uncooked whole wheat elbow macaroni
• 1/2 pound lean ground turkey (optional)
• 1 tablespoon butter
• 1 egg, beaten
• 1 cup 2% milk
• 1 1/2 cups 2% shredded sharp Cheddar cheese
• 1 1/2 cups 2% shredded Mozzarella cheese
• 1 1/2 cups Original Fiber One Cereal
• 2 teaspoons Extra Virgin Olive Oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the oven to 350 degrees.
2. Grease a muffin tin with nonstick cooking spray.
3. In a food processor, crush Fiber One Cereal into a bread crumb like consistency. Using 1/2 of the bread crumb mixture, lightly dust the inside bottom of each muffin tin with bread crumbs.
4. Add 1 teaspoon of extra virgin olive oil and 1/2 teaspoon salt to the remaining Fiber One bread crumbs and set aside.
5. In a medium skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat.
6. Add the ground turkey, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
7. Cook, stirring frequently, until cooked through, about 5 to 8 minutes.
8. Set aside and cover to keep warm.
9. Bring a large pot of lightly salted water to a boil.
10. Add the whole wheat macaroni and cook for about 8 minutes, it should still be a little bit firm.
11. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated.
12. Add lean ground turkey to whole wheat pasta.
13. reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta.
14. Spoon into the prepared muffin tin until each muffin is 3/4 way full.
15. Sprinkle muffins with the reserved cheese and the remaining Fiber One bread crumb mixture over the tops.
16. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned.
17. Allow the muffins to cool for a few minutes before removing from the pan.
18. This will allow the cheese to set and they will hold their muffin shape.

Nutrition Info and Tips