Quinoa Macaroni Cups

• 1 (8 oz) box quinoa macaroni, cooked and drained
• 2 tbsp salted butter
• 2 tbsp flour
• 1 tsp dry mustard
• 2 cups 2% milk
• 1 1/2 cups shredded cheese
• 1 cup baby spinach, thinly sliced
• 1 None egg white
• 1 tbsp seasoned breadcrumbs

1. Preheat oven to 400u0b0F. Spray a 12-cup nonstick muffin pan with cooking spray. Set aside.
2. Cook butter in a 4-cup glass measuring cup in microwave on HIGH for 20 seconds, or until melted. Whisk in flour and mustard. Cook for 20 seconds, until bubbling. Whisk in about 1/2 cup milk. Cook for 30 seconds. Whisk until smooth. Whisk in remaining milk. Cook for 1 min 30 seconds. Whisk. Add spinach and cook for another 30 seconds. Add cheese and let stand for 1 min. Pour over pasta. Add egg and stir to combine. Transfer to muffin cups and sprinkle with breadcrumbs. Bake for 15 mins then let cool for 10 mins.
3. Run a knife around the edge of quinoa cups and remove from pan. Serve warm.

quinoa macaroni, butter, flour, mustard, milk, shredded cheese, baby spinach, egg white, breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/31994 (may not work)