Mac and Cheese Cups with Tuna and Spinach
  • 2Cups whole grain or gluten-free macaroni (elbow) pasta
  • 1Cup grated white cheddar cheese
  • 1/2 Cup + 2 Tbsp grated Parmesan cheese, divided
  • 2 large organic eggs
  • 3/4Cup milk or unsweetened nondairy milk, gluten free if desired
  • 26oz Cans sustainable white tuna, drained and broken into chunks
  • 2Cups finely chopped fresh spinach
  • 1/2 Cup chopped roasted red peppers
  • 1Tbsp fresh thyme(optional)
  • 2Tsp Dijon mustard, gluten free if desired
  • 1/4Tsp black pepper
  • 1Tbsp butter
  • 1/2Cup panko or gluten-free breadcrumbs
  1. Preheat oven to 375 F.
  2. Cook pasta according to package directions until al dente. Drain well, return pasta to pot, and stir in cheddar cheese and 1/2 cup Parmesan.
  3. In medium bowl, lightly beat eggs. Stir in milk. Add egg mixture to pasta mixture and mix well. Stir in tuna, spinach, roasted red peppers, thyme (if using), mustard, and black pepper. Pack mixture into 12 standard-sized greased muffin cups.
  4. In skillet over medium heat, melt butter. Stir in breadcrumbs and cook until browned, stirring constantly. Stir in remaining 2 Tbsp Parmesan. Sprinkle mixture over pasta cups and press down gently. Bake until set, about 20 minutes. Let cool for 5 minutes before unmolding.
Recipe Notes

Per serving: 402 calories; 29 g protein; 16 g total fat (9 g sat. fat); 35 g total carbohydrates (2 g sugars, 0 g fiber); 558 mg sodium