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God Save the Quinoa

Mac and Cheese Shrimp Muffins

A healthy and fun way to enjoy mac n cheese, these muffin sized portions ensure you each the right serving size every time!
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Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • • 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 garlic clove 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 (ask for 1/2 pound of COOKED shrimp at the fish counter)

Method
 

  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.

Notes

120 calories per muffin.
Store in an airtight container for up to 4 days. Re-heat in microwave.