1. Preheat oven to 425°. Spray standard 12-cup muffin tin with cooking spray. Heat large covered saucepot of water to a boil over high heat. Add pasta and cook as label directs; reserve ½ cup cooking water, then drain pasta.
2. In medium saucepan, melt butter over medium-low heat. In small bowl, whisk milk, cornstarch, dry mustard, reserved cooking water, and ¼ teaspoon each salt and pepper; add to saucepan. Cook 5 minutes or until sauce thickens, whisking constantly; remove from heat. Stir in cheese and yogurt; fold in kale, nutritional yeast and pasta. Makes about 6 cups.
3. Divide pasta into prepared muffin tin cups; sprinkle with cracker snacks. Bake 20 minutes or until golden brown. Makes 12 cups.
- 10 g Fat
- 4 g Saturated Fat
- 23 mg Cholesterol
- 361 mg Sodium
- 31 g Carbohydrates
- 6 g Fiber
- 5 g Sugars
- 0 g Added Sugars
- 21 g Protein
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Nutritional Information
- 10 g Fat
- 4 g Saturated Fat
- 23 mg Cholesterol
- 361 mg Sodium
- 31 g Carbohydrates
- 6 g Fiber
- 5 g Sugars
- 0 g Added Sugars
- 21 g Protein
Directions
1. Preheat oven to 425°. Spray standard 12-cup muffin tin with cooking spray. Heat large covered saucepot of water to a boil over high heat. Add pasta and cook as label directs; reserve ½ cup cooking water, then drain pasta.
2. In medium saucepan, melt butter over medium-low heat. In small bowl, whisk milk, cornstarch, dry mustard, reserved cooking water, and ¼ teaspoon each salt and pepper; add to saucepan. Cook 5 minutes or until sauce thickens, whisking constantly; remove from heat. Stir in cheese and yogurt; fold in kale, nutritional yeast and pasta. Makes about 6 cups.
3. Divide pasta into prepared muffin tin cups; sprinkle with cracker snacks. Bake 20 minutes or until golden brown. Makes 12 cups.