Mac And Cheese Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 teaspoon mustard powder
• 1/4 teaspoon freshly grated nutmeg
• 1 cup skim milk
• 1/4 teaspoon tabasco sauce (optional)
• 1 garlic clove, minced
• 3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
• 3 ounces gruyere cheese, shredded (about 3/4 cup)
• 1 egg
• 1 egg
• 4 cups cooked elbow macaroni
• 1 (10 ounce) package frozen chopped spinach, defrosted, drained and patted dry (or you could use 1 cup cooked fresh spinach)
• salt, to taste
• ground black pepper, to taste

Recipe

• 1 preheat oven to 400°f spray a 12-well muffin tin with non-stick cooking spray.
• 2 in a sauce pan, melt butter over medium-high heat until foaming. add flour, mustard, and nutmeg, and whisk vigorously until thick and beige in color. add milk, tabasco (if using), and garlic and bring to just below a boil, whisking constantly, until thick.
• 3 reduce heat to medium and add cheese, one small handful at a time, whisking until fully melted before adding the next handful. when fully melted, remove from heat.
• 4 in a heat-safe bowl, beat egg and egg until combined. whisking vigorously and constantly, drizzle cheese sauce into egg.
• 5 add pasta and spinach to cheese sauce. add salt and pepper to taste. divide evenly between muffin cups and bake 10-15 minutes until tops are brown. let cool 5 minutes before removing from cups.