As usual, I was browsing Pinterest for recipe ideas, and I saw this mac ‘n cheese recipe with spinach from Emily Bites. I am picky about my pasta dishes, and don’t typically eat too much pasta. But, I love baked pastas like these macaroni and cheese cups! Don’t worry. This recipe is lightened-up and a little healthier than typical mac ‘n cheese.
Since this recipe is made in a muffin tin, you get these cute little portion sizes (and yes, you may want to eat more than one!). Another benefit is that you get crispy edges, and this dish cooks more quickly. If you don’t like crispy edges, you may want to bake this in a large casserole dish.
I followed Emily’s recipe exactly, except I added more crushed garlic to mine, and I used half gluten free pasta/half regular elbow white pasta.
You can use whatever pasta you like, but I recommend cooking it so that it is barely done as it will continue cooking in the oven.
We ate ours with some leftover chicken, and a side salad. Yum!! I loved it, and Mr. Cyclist said it was OK (he said you could tell it was healthier). I was happy to eat more of it the next day as leftovers 😉