Healthy Mac and Cheese Cups

Let's make something lovely.

1. 01

   Preheat the Oven:

2. 02

   Set your oven to 350°F (175°C) and grease a muffin pan with cooking spray to prevent sticking.

3. 03

   Prep the Breadcrumbs:

4. 04

   In a small bowl, combine the whole wheat bread crumbs with olive oil and a pinch of salt. Stir until everything is well-coated, then set aside for later.

5. 05

   Cook the Pasta:

6. 06

   Bring a pot of lightly salted water to a boil. Add the whole wheat elbow macaroni and cook until al dente, about 10 minutes. Once done, drain the pasta and return it to the pot.

7. 07

   Create the Cheese Mixture:

8. 08

   While the pasta is still warm, stir in the beaten egg and butter until the pasta is evenly coated. Mix in the shredded Gouda, 1 cup of sharp Cheddar, milk, spinach, chickpeas, garlic powder, and black pepper. Stir everything together until well-combined and creamy.

9. 09

   Fill the Muffin Pan:

10. 10

    Spoon the mac and cheese mixture into the prepared muffin cups, making sure to fill them about ¾ of the way full.

11. 11

    Sprinkle the remaining Cheddar cheese on top, followed by the prepared bread crumb mixture for an extra crispy topping.

12. 12

    Bake:

13. 13

    Pop the muffin tin into the oven and bake for 30 minutes, or until the tops are golden and the edges are crisp.

14. 14

    Cool and Serve:

15. 15

    Let the mac and cheese cups cool for a few minutes in the pan to firm up. Gently remove them from the tin and serve warm.