Prep 20 mins
Cook 20 mins
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.http://bit.ly/W4SLFN
- 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
- Preheat oven to 400°F Spray a 12-well muffin tin with non-stick cooking spray.
- 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.
- 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.
- In a heat-safe bowl, beat egg and egg white until combined. Whisking vigorously and constantly, drizzle cheese sauce into egg.
- 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.