Mac and Cheese Cups (Dairy-Free, Vegan)
Easy, cheesy, spicy, and creamy, these mac and cheese cups are the perfect snack for your next tailgating party!
Servings: 10
Ingredients
- 2 cups dry elbow macaroni
- 1 tablespoon vegan butter spread (I use Earth Balance)
- 1½ cups shredded vegan cheddar cheese
- 1 cup Silk Soymilk
- 1 egg beaten, (optional, omit if making these cups vegan)*
- 1 tablespoon ground mustard
- salt and freshly ground black pepper to taste
- ¼ cup pickled jalapeño slices
- panko crumbs
- dried parsley
- extra virgin olive oil cooking spray
Instructions
- Prep. Preheat oven to 350ºF. Grease a muffin tin with cooking spray and set aside.
- Cook the pasta. Cook the macaroni according to the directions on the box. Remove the macaroni from the heat, drain, and return it to the pan over medium heat.
- Add the sauce ingredients. Add butter spread, cheese, soymilk, egg, ground mustard, salt, and pepper; mix and stir constantly until smooth, and cheese is melted.**
- Add the jalapeños. Remove from heat and stir in jalapeno slices.
- Fill the pan. 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. 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, and enjoy!
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: 148kcal | Carbohydrates: 23g | Protein: 5g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 16mg | Sodium: 226mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 0.8mg | Calcium: 44mg | Iron: 0.8mg
