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Macaroni and Cheese Cupcakes

The cupcakes are back and this time as a yummy, portion controlled version of macaroni and cheese goodness.  (Is it strange that every time I read that line I keep singing the lyrics to My Boyfriends Back?)  These are perfect for an appetizer, meal with a simple salad, or party treat – switch up the cheese and veggies to create different flavor profiles – just don’t forget the egg which is the binding agent.  Yum.

Macaroni and Cheese Cupcakes
Servings: 12 servings
Serving Size: 1 cupcake
Weight Watchers® PointsPlus®: 3 *

Ingredients
3 cups of cooked high fiber pasta (I used elbows)
1 cup cooked, drained spinach
1/2 cup shredded Gruyere cheese*
1/2 cup shredded Swiss 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
*any of your favorite cheese would work and you can lower calories with reduced fat versions

Directions
1. Preheat your oven to 400 degrees.  Line a muffin tin with cupcake liners or cooking spray.  I prefer cupcake liners because they are easier to get out.
2.  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.
3.  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.
4.  Pull the cheese sauce off the stove and mix in one egg and one egg white.   Adding eggs will help the cupcakes to stay together.
5.  In a large bowl, combine the cooked pasta, spinach, cheese sauce, salt, and pepper.   Pour the mixture into your cupcake tin evenly.
6.  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!

Shortcut: Don’t have time to make the cheese sauce?  Instead you can just mix the cheese, milk, garlic, egg, and egg white into the pasta just after it was cooked and it is still warm.  The cheese will just begin to melt.  Stir in the spinach, salt, and pepper and then bake.  The texture will be a little less creamy but they are just as delicious!

Fun Fact:  This recipe is being featured on Friends for Weight Loss this week!  Thanks!

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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8 Response to Macaroni and Cheese Cupcakes

  1. angie on April 8, 2011

    i cant wait to make these!

    Reply
  2. pyroes on April 9, 2011

    Will you be posting the nutrional values for the macacroni and cheese cupcakes? Or have I missed it?

    Reply
  3. Katy on January 30, 2012

    Hi! These look delicious. Do you think these could be made in a mini-muffin tin, as more of a ‘popper’, or would they get too dry?

    Reply
    • Kristen on January 30, 2012

      I imagine that would still work. I would check them a little sooner since they are likely to cook more quickly. Hope you enjoy!

      Reply
  4. Vicki on July 8, 2012

    Can these be frozen?

    Reply
    • Kristen on July 10, 2012

      I think you could freeze them, but haven’t tried it myself – they never last that long :)

      Reply
  5. Mac & Cheese Muffins « Healthy Meals in Minutes on August 10, 2012

    [...] Source: adapted from Slender Kitchen [...]

    Reply
  6. Beth on May 18, 2014

    I used whole wheat elbows, cauliflower,cabot 75% reduced fat cheddar and gruyere, and unsweetened almond milks. I added onion powder and ground mustard for some kick. With these changes (I think the pasta really did me in), these were 4 PP a piece.

    Reply

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