Mac and Cheese Spinach Muffins

NGREDIENTS

•1 (12 ounce) package macaroni

•6 tablespoons butter

•6 tablespoons flour

•1 1/2 cups milk

•1 1/2 cups cream

•3/4 teaspoon salt

•1 1/2 to taste fresh ground black pepper, to taste

•3 cups cheddar cheese, shredded good quality

•1cup cooked fresh spinach (or one 10oz. Frozen package thawed and dried)

•3/4 cup breadcrumbs

•1Tbsp. olive oil + 1Tbsp. melted butter

• Salt

DIRECTIONS

•As you prepare this dish, save a small quantity of every ingredient, untouched, for your muffin tin presentation (cheese, pasta, spinach).                                        

1.Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt and half a cup of cheese; set aside.

2.Bring a large pot of lightly salted water to a boil. Add the macaroni and cook 1 min. less than indicated, it should still be a bit firm. Remove from the heat, drain and set aside.

3.In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 5 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Add spinach and turn off the flame.

4.Add macaroni to the saucepan and toss to coat with the cheese sauce.

5.Spoon into the prepared muffin tin. Sprinkle the bread crumb mixture over the tops.

6.Bake for 20 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Adapted from www.food.com