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Spinach and Artichoke Mac 'n Cheese Cups
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-
Prep
10
min
-
Total
40
min
-
Servings
12
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Ingredients
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1
cup elbow macaroni
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1
jar (16 oz) alfredo sauce (I used roasted garlic)
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1
package (9 oz) frozen spinach, thawed and any excess liquid squeezed out
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1
jar (6.5 oz) artichoke hearts, drained
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1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
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1
can (4 oz) refrigerated Pillsbury™ Original Crescent Rolls (4 Count)
-
1/2
cup Rice Chex™ cereal
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1/4
cup grated parmesan cheese
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Steps
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1
In a small food processor, pulse the Rice Chex™ cereal and the parmesan cheese together, until you get a bread crumb consistency. Set aside.
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2
Pour the alfredo sauce into a small sauce pan. Add the thawed spinach and artichoke hearts. Stir to combine. Bring to a light simmer.
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3
Bring a small pot of salted water to a boil. Cook the macaroni until al dente (package instructions). Drain and add to sauce. Stir to combine.
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4
Arrange the crescent rolls in a muffin pan. Be sure and press the dough in the bottom of the tin to cover all of the space.
-
5
Spoon the macaroni filling into each muffin cup. Sprinkle with the Rice Chex™/parmesan topping.
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6
Slide into a 400°F oven for about 15 minutes. Check at the 13-minute mark. Serve immediately.
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No nutrition information available for this recipe
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