12 paper baking cups (available in crafts stores)
1 pound whole wheat elbow macaroni
5 large canned artichoke hearts, chopped
1 (8-10 ounce) package frozen spinach, thawed, squeezed thoroughly and chopped
4 ounces Cabot Alpine Cheddar, grated (about 1 cup)
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
½ cup Cabot Plain Greek Yogurt
½ teaspoon garlic powder
Salt and pepper, to taste
½ cup unseasoned whole wheat breadcrumbs
1 tablespoon olive oil
1 tablespoon Cabot Alpine Cheddar, grated
Salt, to taste
PREHEAT oven to 350°F.
PLACE pasta into a pot and cover with water. Add a pinch of salt and a teaspoon of olive oil to the water. Bring water to boil. Shortly after coming to a boil, the pasta should be cooked.
RESERVE ½ cup of the pasta water and drain the rest.
RETURN the reserved pasta water to the macaroni. Add cheese and mix until melted.
Add yogurt and garlic powder, and season with salt and pepper to taste.
FILL each baking cup with a generous portion of macaroni.
COMBINE topping ingredients and mix until oil is evenly distributed. Sprinkle topping evenly over the individual mac and cheeses.
BAKE until topping is golden, about 10 minutes.
Recipe and photo courtesy of The Hungry Musician.