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- 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
Cook the pasta according to package directions. Drain and let cool.
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.
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 cupcakes to 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!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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