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Macaroni and Cheese Cupcakes

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104
Calories 
13g
Carbs 
5g
Fat 
6g
Protein 
4
Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content

Recipe

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.

Prep Time

Macaroni and Cheese Cupcakes

13
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

12
  • 1.5 cups high fiber pasta
  • 1 cup frozen spinach, defrosted and drained
  • 1/2 cup Gruyere cheese, shredded *
  • 1/2 cup Swiss cheese, shredded *
  • 1 cup 1% milk
  • 1 U egg
  • 1 U egg white
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 U clove garlic, crushed
  • Salt and pepper to taste

Nutritional Facts

Serving Size: 
1 cupcake (69g)
Amount Per Serving
Calories 104
Calories from Fat 48
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
12%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 27mg
9%
Sodium 48mg
2%
Total Carbohydrate 13g
4%
Dietary Fiber 2g
7%
Sugars 2g
Protein 6g

Directions

  1. Cook the pasta according to package directions. Drain and let cool.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. In a large bowl, combine the cooked pasta, spinach, cheese sauce, salt, and pepper. Pour the mixture into your cupcake tin evenly.
  7. 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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Notes

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!

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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