Macaroni and Cheese Cupcakes (WW)

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.
Photo by Julee H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

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 version

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. 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!

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