Description
Perfectly portioned servings of creamy mac and cheese for your next game day party!
Ingredients
Scale
- 12 paper baking cups (available in crafts stores) -or- a muffin tin with 12 compartments
- 1 lb. whole wheat elbow macaroni pasta
- 5 large canned artichoke hearts, chopped
- 1 package frozen spinach (8–10 oz.), thawed, squeezed thoroughly, and chopped
- 4 oz. (1/2 block) Cabot Alpine cheddar, grated
- 4 oz. (1/2 block) Cabot Seriously Sharp cheddar, grated
- 1/2 cup Cabot Greek-style yogurt
- 1/2 tsp. garlic powder
- Salt and pepper, to taste
Topping
- 1/2 cup unseasoned whole wheat breadcrumbs
- 1 tbs. olive oil
- 1 tbs. Cabot Alpine cheddar, grated
Instructions
- Preheat oven to 350˚F.
- Put pasta into a pot and cover with water. Add a pinch of salt and a teaspoon of olive oil to the water. Bring water to boil. Shortly after coming to a boil, the pasta should be cooked. Reserve 1/2 cup of the pasta water and drain the rest.
- Return the reserved pasta water to the macaroni. Add cheese and mix until melted.
- Add yogurt and garlic powder, and season with salt and pepper to taste.
- Fill each baking cup with a generous portion of macaroni.
- Combine topping ingredients and mix until oil is evenly distributed.
- Sprinkle topping evenly over the individual mac and cheeses.
- Bake until topping is golden, about 10 minutes.
Notes
- Depending on the size of your baking cups, this recipe may yield up to 16 servings.
- For an eco-friendly/less-waste approach, use a muffin or mini-muffin tin!
Nutrition
- Serving Size: 12