healthy eating my way (allergy friendly)
I made this dish both as muffins with spinach, and as a deep dish! As it is baked, it is a little healthier than “normal” mac & cheese.
Makes 12 muffins
1 tbsp butter ( you can also use oil)
1 tbsp flour of your choice
1 cup (2.5 dl ) milk of your choice ( an option is also 3/4 cups (2 dl) milk 1/4 cup(1/2dl) sour creme)
1 garlic clove, finely chopped
2 cups ( 5 dl) grated cheese ( I used Norvegia and Jarlsberg)
4 cups ( 12 dl) cooked macaroni( I used durum wheat)
7 oz (200 gr) fresh baby leaf spinach
salt and pepper to taste
1tsp bouillon (powdered beef stock)
a pinch of nutmeg
Preheat oven to 400 F/ 200 C
In a small sauce pan, melt the butter, and add the flour, stir until thickens.
Stir in the milk and garlic. Bring to boil, while you stir. Add cheese, and stir until it is all mixed.
Remove the cheese sauce from the heat. And stir in the eggs until it is all combined.
In a large bowl combine the cheese sauce, spinach, and spices. Spoon the mixture into the prepared the muffin cups/tins.
Bake for 10-15 minutes. Or until slightly brown. Let cool off for 5 minutes before serving.
The deep dish was made the same way minus the spinach ( I was out), but it had to cook for a longer time.
Enjoy! Thank you for stopping by my blog. I hope you found some inspiration.
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