mac n cheese shrimp cupcakes

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by: God Save the Quinoa






mac n cheese shrimp cupcakes




ingredients

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serves: 12

4 cups cooked whole wheat macaroni noodles (2 1/2 cups dry macaroni noodles)

4 cups fresh spinach

1 tbs butter

1 tbs flour

1 cup skim milk

1 clove garlic minced

1 cup fat-free sharp cheddar cheese, shredded

1 cup gruyere cheese, shredded

1 egg

1 egg white

1 1/4 cups pre-cooked shrimp, diced

Nutrition Facts
mac n cheese shrimp cupcakes

Servings Per Recipe: 12

Amount per Serving

Calories: 130

  • Total Fat: 5.2 g
  •     Saturated Fat: 2.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 28.7 mg
  • Sodium: 70.7 mg
  • Total Carbs: 14.4 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 1.5 g
  • Protein: 7.3 g
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preparation

1.  Cook 2 1/2 cups macaroni in boiling water. When water starts to boil add spinach. Drain water when noodles are cooked and set aside.

2.  Pre-heat oven to 400 degrees F.

3.  Melt butter in a saucepan over high heat and add flour. Whisk together to create a roux.

4.  Stir in garlic until fragrant and pour in milk. Bring all contents to a boil then reduce heat.

5.  Add cheddar & gruyere cheese to saucepan. Stir cheese until sauce thickens then remove from heat.

6.  Add egg and egg white into cheese sauce and mix well.

7.  Add 4 cups of cooked macaroni noodles into cheese sauce. Stir until noodles are completely covered. Stir in diced, cooked shrimp.

8.  Generously spray a 12 cup muffin pan with non-stick spray and evenly fill each space with a large spoonful of macaroni. Each pan should be filled to the top.

9.  Bake in oven at 400 degrees for 10 - 15 minutes. Let cool completely before removing from pan and serving.

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