Spinach Macaroni and Cheese Muffins

One of my favorite things in the world is mac and cheese! So why not make it a little healthy and throw in some portion control just for fun. Honestly, is there any greater invention than mac and cheese in the form of a cupcake?

Spinach Macaroni and Cheese Muffins

Things you'll need:

4 cups cooked macaroni (I would use elbows, bowties or shells)
1 tbsp butter
1 tbsp flour
1 cup milk
1 garlic clove, minced
3 oz sharp cheddar cheese, shredded
3 oz Gruyere cheese, shredded
1 egg
1 egg 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

•  Pre-heat the oven to 400. Lightly mist a 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  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.