Ingredients
Equipment
Method
- Preheat oven to 400°F and spray a 12-well muffin tin with non-stick cooking spray.
- In a saucepan over medium-high heat, melt butter until foaming. Whisk in flour, mustard powder, and nutmeg until mixture becomes thick and beige to make a roux.
- Slowly pour in milk, Tabasco sauce, and minced garlic, whisking constantly until the mixture thickens.
- Reduce heat to medium and gradually add shredded cheddar and gruyere cheese, one handful at a time, waiting for each addition to melt before adding more.
- Combine cheese sauce with cooked elbow macaroni and drained spinach.
- Beat together egg and egg white, then mix into the mac and cheese mixture.
- Season with salt and black pepper to taste.
- Spoon mixture into prepared muffin tin, filling each well to the top.
- Bake for 20-25 minutes until tops are golden brown and slightly crispy.
- Let cool for 5 minutes before removing from tin.
Notes
Quality cheese makes a big difference in this recipe - use sharp cheddar for tanginess and gruyere for nutty depth. Make sure to thoroughly drain the spinach to prevent soggy muffins. These can be made ahead and reheated throughout the week for quick lunches. Try different cheese combinations like fontina, gouda, or pepper jack for variety. You can also swap spinach for other vegetables like kale or broccoli, or add protein like bacon or ham.