These mac and cheese muffins are the perfect thing to make this time of year. They have just the right amount of cheese and you can sneak in frozen spinach or frozen kale for a little boost of Vitamin K!
They are made with whole grain elbows, sharp cheddar, spinach, and whole milk.
It is such light and satisfying snack and I love how the cupcake pan keeps the pasta in perfect portions.
If you cook your pasta off the night before this dish can be whipped together in less than 20 minutes!
I made these Mac and Cheese bites in cupcake tins, but you can also use jumbo muffins tins if you’d like a slightly larger portion.
Be sure to let the mac and cheese cool after removing from oven so the bites hold their shape. If you take the mac and cheese out of the tin right when removed from the oven they will not hold shape because they’re steamin’ hot!
Ingredients you will need to make mac & cheese cups
- Macaroni noodles
- Butter
- Flour
- Milk
- Shredded cheddar cheese
- Frozen spinach
- Turmeric (optional)
- Garlic Powder, Salt, Pepper
How to make mac & cheese cups
Preheat oven to 400° F and lightly mist a cupcake pan with cooking spray, set aside.
Boil water for pasta if you have not precooked it. While pasta is cooking, make the cheese sauce.
In a small saucepan , melt the butter. Then add in the flour and whisk until thick. Gradually stir in the milk until sauce begins to thicken. Then add spices and bring to a slight boil. Immediately add in the shredded cheese and stir to combine. Remove from heat.
Once pasta is cooked, place in a large bowl and add in the cheese mixture and thawed spinach. Stir to combine and then spoon the mixture into the prepared cupcake pan.
Bake for 10 minutes and let cool for 5 minutes. Enjoy!
Optional: may top with bread crumbs prior to baking and garnish with Parmesan cheese and red pepper chili flakes.
These mac and cheese muffins are the perfect thing to make this year. They have just the right amount of cheese and you can sneak in frozen spinach or frozen kale for a little boost of Vitamin K!
I made this mac and cheese with whole grain elbows, sharp cheddar, spinach, and whole milk.
It is so light and satisfying and I love how the cupcake pan keeps the pasta in perfect portions.
If you cook your pasta off the night before this dish can be whipped together in less than 20 minutes!
More mac and cheese & pasta recipes you will love:
Butternut Squash Mac & Cheese
Zucchini and Avocado Mac & Cheese
Sweet Potato Mac & Cheese
Easy Shell Pasta with Ground Turkey
Roasted Tomato & Bell Pepper Pasta
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Whole Wheat Spinach Mac and Cheese Bites
Ingredients
- 1 box 16 oz. Whole wheat macaroni noodles cooked
- 4 Tbsp. butter
- 2 Tbsp. + 2 tsp. flour
- 1 1/2 cups whole milk
- 1.5 cups shredded cheese
- 1.5 cups frozen spinach, chopped
- pinch turmeric
- 1/8 tsp. garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F and lightly mist a cupcake pan with cooking spray, set aside.
- Boil water for pasta if you have not precooked it. While pasta is cooking, make the cheese sauce. In a small saucepan, melt the butter. Then add in the flour and whisk until thick. Gradually stir in the milk until sauce begins to thicken. Then add spices and bring to a slight boil. Immediately add in the shredded cheese and stir to combine. Remove from heat.
- Once pasta is cooked, place in a large bowl and add in the cheese mixture and thawed spinach. Stir to combine and then spoon the mixture into the prepared cupcake pan.
- Bake for 10 minutes and let cool for 5 minutes. Enjoy!
- Optional: may top with bread crumbs prior to baking and garnish with Parmesan cheese and red pepper chili flakes.
