1and 1/2 cups shredded cheddar cheese (I used Horizon Organic Finely Shredded Cheddar Cheese)
1egg, beaten
Soup:
1(32 ounce) package of Simple Truth Organic Tomato Bisque
1(14.5 ounce) can Simple Truth Organic Diced Tomatoes, drained
Garnish with fresh basil, if desired, or a sprinkling of dried basil
Instructions
Preheat oven to 350°F. Spray 12 muffin tins with non-stick spray.
Prepare macaroni and cheese as directed on box. Once prepared, remove from heat and stir in spinach and grated cheddar cheese.
Stir until combined and cheese is melted. Stir in beaten egg and continue to stir until combined.
Spoon macaroni and cheese mixture evenly into prepared muffin tins. Place in preheated oven and bake for 25-30 minutes or until brown around the edges. Let cool at least 5 minutes before removing from muffin tins.
While the macaroni and cheese muffins bake, heat soup and tomatoes in a medium sauce pan over medium heat until heated through.
Notes
Mac and cheese muffins may be made ahead of time, and reheated or eaten cold.
Nutrition information is for muffins only, each serving is 2 muffins.