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+ servings
Macaroni and cheese with spinach in cupcake tins for individual portions

Whole Wheat Spinach Mac and Cheese Bites

Individual Mac and Cheese Bites - perfect for summer time BBQ, kid-friendly and easy to make! 
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 25 minutes
Servings 24 "bites"


  • 1 box 16 oz. Whole wheat macaroni noodles cooked
  • 4 Tbsp. butter
  • 2 Tbsp. + 2 tsp. flour
  • 1 1/2 cups whole milk
  • 1.5 cups shredded cheese
  • 1.5 cups frozen spinach, chopped
  • pinch turmeric
  • 1/8 tsp. garlic powder
  • salt and pepper to taste


  • Preheat oven to 400 degrees F and lightly mist a cupcake pan with cooking spray, set aside.
  • Boil water for pasta if you have not precooked it. While pasta is cooking, make the cheese sauce. In a small saucepan, melt the butter. Then add in the flour and whisk until thick. Gradually stir in the milk until sauce begins to thicken. Then add spices and bring to a slight boil. Immediately add in the shredded cheese and stir to combine. Remove from heat. 
  • Once pasta is cooked, place in a large bowl and add in the cheese mixture and thawed spinach. Stir to combine and then spoon the mixture into the prepared cupcake pan.
  • Bake for 10 minutes and let cool for 5 minutes. Enjoy!
  • Optional: may top with bread crumbs prior to baking and garnish with Parmesan cheese and red pepper chili flakes.


Can make with lentil noodles or gluten free pasta if you are gluten free/sensitive.