Crispy Baked Mac & Cheese Cups with Lean Protein and Hidden Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Mac & Cheese Cups with Lean Protein and Hidden Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Baked Mac & Cheese Cups with Lean Protein and Hidden Veggies

Enjoy a playful twist on classic mac & cheese with a lean protein boost and sneaky spinach! These crispy baked cups combine whole wheat macaroni, tender chicken breast, reduced-fat cheddar, and a hint of spinach, all brought together with light milk and egg whites. Baked for a deliciously crunchy finish, these cups offer a satisfying meal that delights both the palate and your nutritional goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

479kcal
Protein
47g
Fat
7.9g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry whole wheat elbow macaroni (~56g)

3 ounces lean chicken breast (~85g)

1/4 cup shredded reduced-fat cheddar cheese (~28g)

1/2 cup chopped fresh spinach (~15g)

1/4 cup skim milk (~61g)

1 large egg white (~30g)

2 tablespoons whole wheat breadcrumbs (~15g)

Salt and pepper to taste

1/2 teaspoon dried Italian herbs

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a muffin tin.

  • 2

    Cook the macaroni according to package instructions until al dente. Drain and set aside.

  • 3

    Finely dice the lean chicken breast and lightly season with salt, pepper, and Italian herbs. Sauté in a non-stick pan until fully cooked.

  • 4

    In a large bowl, combine the cooked macaroni, sautéed chicken, chopped spinach, shredded reduced-fat cheddar, skim milk, and egg white. Mix well until ingredients are evenly distributed.

  • 5

    Stir in whole wheat breadcrumbs to help bind the mixture and add a bit of crunch.

  • 6

    Spoon the mixture into the prepared muffin tin cups, pressing down gently to form compact cups.

  • 7

    Bake for 15-18 minutes or until the tops are lightly golden and crispy.

  • 8

    Allow the mac & cheese cups to cool slightly before removing them from the tin. Serve warm for a satisfying meal.

Crispy Baked Mac & Cheese Cups with Lean Protein and Hidden Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Mac & Cheese Cups with Lean Protein and Hidden Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Baked Mac & Cheese Cups with Lean Protein and Hidden Veggies

Enjoy a playful twist on classic mac & cheese with a lean protein boost and sneaky spinach! These crispy baked cups combine whole wheat macaroni, tender chicken breast, reduced-fat cheddar, and a hint of spinach, all brought together with light milk and egg whites. Baked for a deliciously crunchy finish, these cups offer a satisfying meal that delights both the palate and your nutritional goals.

NUTRITION

479kcal
Protein
47g
Fat
7.9g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry whole wheat elbow macaroni (~56g)

3 ounces lean chicken breast (~85g)

1/4 cup shredded reduced-fat cheddar cheese (~28g)

1/2 cup chopped fresh spinach (~15g)

1/4 cup skim milk (~61g)

1 large egg white (~30g)

2 tablespoons whole wheat breadcrumbs (~15g)

Salt and pepper to taste

1/2 teaspoon dried Italian herbs

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a muffin tin.

  • 2

    Cook the macaroni according to package instructions until al dente. Drain and set aside.

  • 3

    Finely dice the lean chicken breast and lightly season with salt, pepper, and Italian herbs. Sauté in a non-stick pan until fully cooked.

  • 4

    In a large bowl, combine the cooked macaroni, sautéed chicken, chopped spinach, shredded reduced-fat cheddar, skim milk, and egg white. Mix well until ingredients are evenly distributed.

  • 5

    Stir in whole wheat breadcrumbs to help bind the mixture and add a bit of crunch.

  • 6

    Spoon the mixture into the prepared muffin tin cups, pressing down gently to form compact cups.

  • 7

    Bake for 15-18 minutes or until the tops are lightly golden and crispy.

  • 8

    Allow the mac & cheese cups to cool slightly before removing them from the tin. Serve warm for a satisfying meal.