Locked

Spinach Mac and Cheese Cups - Lunch Version

Plan This Recipe Print

Spinach Mac and Cheese Cups - Lunch Version

Tricia
The Cook
12 Servings
15 Ingredients
8 Comments

Mix comfort and healthy foods with a creamy mac and cheese loaded with spinach, all in a convenient muffin portion.

12 Servings
15 Ingredients
8 Comments

Ingredients

  • 1 tablespoon Butter
  • 1 tablespoon Flour, All-Purpose
  • 1 cup Skim Milk
  • 1 teaspoon mince Garlic, Cloves
  • ¾ cups Cheddar Cheese, Sharp - Shredded
  • ¾ cups Mozzarella Cheese, Shredded
  • ⅓ cups Ricotta Cheese, Part-Skim
  • 1 individual Egg
  • 1 individual Egg White
  • 4 cups cook Elbows, Whole Wheat
  • 10 ounces drain Spinach, Frozen
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ¼ cups Bread Crumbs, Whole Wheat
  • 1 tablespoon Parmesan Cheese, Grated

Containers

Supplies

  • Cooking Sprays
  • Muffin Tins
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

Awesomeness Awaits

Get access to this amazing freezer cooking content when you log in or sign up as a member!

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

Awesomeness Awaits

Get access to this amazing freezer cooking content when you log in or sign up as a member!

Make It Now Cooking Directions

Oven Cook

Awesomeness Awaits

Get access to this amazing freezer cooking content when you log in or sign up as a member!

Nutrition Facts

Servings Per Recipe
12 Servings
Serving Size
1 mac & cheese cup
Amount Per Serving
Calories
160
Total Fat
7g
Saturated Fat
3.5g
Trans Fat
0g
Cholesterol
35mg
Sodium
200mg
Total Carbohydrates
17g
Fiber
2g
Sugar
2g
Protein
9g
WW Freestyle
5
Diabetic Exchanges: 1 Fat
0 Fruit
0 Milk
0 Other Carb
1 Starch
0 Veg
1 Lean Meat

8 Comments

Join the discussion
    1. You are absolutely right, that is our usual policy for adapted recipes. It has been changed to link to her inspirational recipe. Thank you.

  1. Yummo! Just made a big batch of these for today’s lunch and plenty to freeze. The kids are gobbling them up with no questions about the “green stuff”. I added four pieces of chopped bacon bits for flavor which worked well. Thanks!

  2. I started making this and didn’t realize I was out of milk ’til it was time to add it! So on a whim I grabbed some leftover enchilada sauce in lieu of milk. I also used frozen broccoli rabe instead of the spinach because it was cheaper at my store. My toddler and I had some before I baked it into the cups and it was really good. I froze them to bring with us to eat on a vacation but unfortunately I left them in the freezer at the hotel and my toddler only had one our entire time there. Sad I wasted ’em but I wouldn’t go through the trouble of making them again—they’re messy.

  3. The recipe calls for 4 cups of cooked pasta. How much dry pasta do I need to cook to yield 4 cups of cooked pasta? Thanks!

Leave a Reply

Your email address will not be published.