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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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These individual portions of mac and cheese are light but satisfying. For best nutritional results, use whole-wheat or high-fiber pasta. Two make a nice dinner with a salad; one makes a nice side portion. Weight Watchers compatible; see original posting for points. values. 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 white |
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 |
Directions:
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 white 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.
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