Quinoa Macaroni Cups

9 ingredients
3 steps

Ingredients

  • 1 (8 oz) box quinoa macaroni, cooked and drained
  • 2 tbsp salted butter
  • 2 tbsp flour
  • 1 tsp dry mustard
  • 2 cups 2% milk
  • 1 1/2 cups shredded cheese
  • 1 cup baby spinach, thinly sliced
  • 1 None egg white
  • 1 tbsp seasoned breadcrumbs

Directions

  1. 1
    Preheat oven to 400°F. Spray a 12-cup nonstick muffin pan with cooking spray. Set aside.
  2. 2
    Cook butter in a 4-cup glass measuring cup in microwave on HIGH for 20 seconds, or until melted. Whisk in flour and mustard. Cook for 20 seconds, until bubbling. Whisk in about 1/2 cup milk. Cook for 30 seconds. Whisk until smooth. Whisk in remaining milk. Cook for 1 min 30 seconds. Whisk. Add spinach and cook for another 30 seconds. Add cheese and let stand for 1 min. Pour over pasta. Add egg and stir to combine. Transfer to muffin cups and sprinkle with breadcrumbs. Bake for 15 mins then let cool for 10 mins.
  3. 3
    Run a knife around the edge of quinoa cups and remove from pan. Serve warm.

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