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Jalapeno Macaroni and Cheese Cups on a cooling rack.

Jalapeno Macaroni and Cheese Cups (Dairy-Free, Vegan)

Katerina | Diethood
Easy, cheesy, spicy, and creamy, these Macaroni and Cheese Cups are the perfect snack for your next tailgating party! Everyone will gobble up these jalapeno mac and cheese bites within seconds!
Servings : 10
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients
  

  • 2 cups dry elbow macaroni
  • 1 tablespoon vegan butter spread (I use Earth Balance)
  • 1 ½ cups shredded vegan cheddar cheese
  • 1 cup Silk Soymilk
  • 1 egg , beaten, (optional)*
  • 1 tablespoon ground mustard
  • salt and fresh ground pepper , to taste
  • 1/4 cup pickled jalapeno slices
  • panko crumbs
  • dried parsley
  • Extra Virgin Olive Oil Cooking Spray

Instructions
 

  • Preheat oven to 350F.
  • Grease a muffin tin with cooking spray and set aside.
  • Prepare macaroni per the directions on the box.
  • Remove macaroni from the heat, drain and return to the pan over medium heat.
  • Add butter spread, cheese, soymilk, egg, ground mustard, salt and pepper; mix and stir constantly until smooth, and cheese is melted.**
  • Remove from heat and stir in jalapeno slices.
  • Spoon macaroni mixture into the previously prepared muffin tin.
  • Sprinkle tops of macaroni with panko crumbs and dried parsley.
  • Spray tops of macaroni with cooking spray.
  • Bake for 32 to 35 minutes, or until browned.
  • Remove from oven and let stand in muffin tin for a few minutes to cool. This will also make it easier for them to hold their shape.
  • Serve.

Notes

The egg is used to hold the molds together, but I almost always make these without the eggs. Just give them a few minutes to cool and they should hold up without a problem.
*IF you decide to use the egg, please mix and stir continuously until cheese is melted. If you don't stir, the eggs will cook and you are going to end up with scrambled eggs in your mac 'n cheese. Normally, this step isn't done over heat as cheddar cheese will melt just from the hot macaroni, but because vegan cheese takes longer to melt, you will have to mix and stir above heat for a minute or two.
 

Nutrition

Calories: 148 kcal | Carbohydrates: 23 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 0 g | Cholesterol: 16 mg | Sodium: 226 mg | Potassium: 114 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 270 IU | Vitamin C: 0.8 mg | Calcium: 44 mg | Iron: 0.8 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizer
Cuisine: American
Keyword: best game day appetizers, mac and cheese bites, mac and cheese cups, macaroni cups