Monday, July 16, 2012

Baked Spinach Mac-n-Cheese

Who doesn't love mac-n-cheese!

Here is a creative spin on homemade mac-n-cheese and also a great way to make individual portions that look adorable!

Baked Spinach Mac-n-Cheese

3 cups of cooked pasta (I used elbows)
1 cup cooked, drained spinach
1/2 cup shredded Gruyere cheese*
1/2 cup shredded Sharp Cheddar cheese*
1 cup 1% milk*
1 egg
1 egg white
1 tbsp butter
1 tbsp flour
1 clove of crushed garlic
Salt and pepper to taste

*I didn't have milk on hand so I substituted 1/2 cream + 1/2 cup water*
*any of your favorite cheese would work and you can lower calories with reduced fat versions
Preheat your oven to 400 degrees.  Spray muffin tin with non-stick cooking spray. 

Grate your cheese, if necessary.

In a small sauce pan, melt the butter over medium heat.  Slowly whisk in the flour to make a roux.  This will help thicken the sauce.

Add in the milk and garlic bring it to just under a boil.  Slowly whisk in the cheese and continue to cook until the cheese sauce comes together.

Pull the cheese sauce off the stove and mix in one egg and one egg white.   Adding eggs will help the ingredients stay together.

In a large bowl, combine the cooked pasta, spinach, cheese sauce, salt, and pepper.  

Pour the mixture into your cupcake tin evenly.

Bake for 10-15 minutes until the macaroni and cheese cupcakes get brown on the top.  Enjoy as a great lunch, fun appetizer, and treat!

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