Or cupcakes, as Oli called them.
What I had:
What I had:
- Ronzoni small elbow macaroni, entire box cooked al dente
- 3 oz shredded gruyere cheese
- 3 oz shredded mozzarella cheese
- 16 oz cut spinach (I used frozen, defrosted and drained)
- 1 tbsp butter
- 1 tbsp all purpose flour
- 2 cloves garlic, minced
- 1 cup 2% milk
- 1 egg + 1 egg white
- Salt, pepper, paprika, onion powder
What I did:
- Melted the butter over medium heat in a medium sauce pan
- Added the flour and whisked it fast to avoid clumping
- Poured the milk and garlic in, continuously whisking
- Brought it to a boil and added both cheeses, mixing till its a creamy cheese sauce
- Mixed the pasta, spinach and cheese sauce in a large bowl till everything is covered in cheese
- Poured heaping spoonfuls into a greased muffin pan
- Baked at 400 for 15 minutes
- Let sit for 5 minutes before taking the muffins out
Next time, I would add more cheese. I think I used more pasta than the original recipe did here.
