How to Make Sneaky Spinach Mac & Cheese Muffins
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Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with nonstick spray.
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In a bowl, whisk together milk, egg, cream cheese, garlic powder, and salt until smooth.
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Combine cooked macaroni, spinach, and Cheddar in a large bowl. Stir in the milk mixture until evenly coated.
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Spoon the mixture into muffin cups, filling to the top. Sprinkle with breadcrumbs if desired.
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Bake for 15-18 minutes, until set and lightly browned.
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Cool in the pan for 10 minutes before serving.
Pro Tips for Perfect Sneaky Spinach Mac & Cheese Muffins
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cooked whole wheat elbow macaroni, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Sneaky Spinach Mac & Cheese Muffins?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Sneaky Spinach Mac & Cheese Muffins?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cooked whole wheat elbow macaroni?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.