Oh, how I love homemade macaroni & cheese. Unfortunately, I love it so much that I rarely make it for fear that I will lose all portion control abilities and end up eating far more than I planned. Enter these Mac and Cheese Muffins. These individual sized portions of creamy, cheesy pasta are the perfect solution to satiate your cravings without going overboard. I ate two of them for dinner with a side salad and was happily satisfied. I think one would also make a perfect side dish to chicken, beef or pork. There’s even spinach in these so you can feel good about getting in some veggies! I used real, full fat cheese in these but if you want to lighten them up further you could use reduced fat cheeses. I chose sharp white cheddar and Gruyere but feel free to get creative and use any of your favorite cheeses instead! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
These Tasty Mac and Cheese Muffins bake your favorite comfort food into a cute portion-controlled muffin!
Yield: 12muffins
Ingredients
4cupscooked whole wheat macaroni
1tablespoonbutter
1tablespoonflour
1cupskim milk
1garlic clove, minced
3ozsharp cheddar cheese, shredded
3ozGruyere cheese, shredded
1egg
1egg white
1(10 oz) package of frozen chopped spinach, defrosted, drained and patted dry (or you could use 1 cup cooked fresh spinach)
Salt & pepper to taste
Instructions
Pre-heat the oven to 400. Lightly mist a 12-cup muffin tin with cooking spray and set aside.
In a small sauce pot, melt the butter over medium heat. Add the flour, mixing it into the butter until thick. Stir in the milk and garlic and raise the temp to bring the mixture to just under a boil. Add the cheese and whisk mixture together until thoroughly combined into a cheese sauce.
Remove the cheese sauce from heat and then mix in the egg and egg white (binding agents) until combined.
In a large bowl, combine the pasta, spinach, cheese sauce, salt and pepper and mix together. Spoon the mixture evenly into the cups of your prepared muffin tin.
Bake for 10-15 minutes until the tops slightly brown. Let cool 5 minutes before removing from muffin tin.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!Nutrition Information: 149 calories, 15 g carbs, 1 g sugars, 6 g fat, 3 g saturated fat, 9 g protein, 2 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1 muffin) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 7 SmartPoints/ Blue: 7 SmartPoints/ Purple: 3 SmartPointsWeight Watchers Points Plus: 4 per muffin (P+ calculated using the recipe builder on weightwatchers.com)
Author: Emily Bites
Course: Main Course
Cuisine: American
Keyword: Kid-Friendly, Muffin Tin Meals, WW Recipes