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Roasted Vegetable Mac N Cheese Cups
Using Muy Fresco® Plant-Based Cheddar Cheese Sauce
Ingredients
Yield: 3-6 cups
8 oz
Elbow macaroni
8 oz
Muy Fresco® Plant-Based Cheddar Cheese Sauce
1 cup
Non-dairy milk
3 tbsp
Flour
1 cup
Breadcrumbs
2 tbsp
Margarine
1/4 tsp
Cooking spray
1/4 tsp
Salt
1/2 cup
Pepper
1 tsp
Black pepper
1/2 cup
Chopped broccoli
1/2 cup
Quartered grape tomatoes
Directions
Preheat oven to 350 degrees F.
Cook elbow macaroni according to package and drain.
Add remaining ingredients, except tomatoes and broccoli, in the pot and combine over medium heat.
Spray muffin tray with cooking spray and pour mixture into muffin tin.
Add tomatoes and broccoli on top.
Bake in oven for 30 minutes.
Cool for about 10 minutes.
Place tin upside down and pop out bites.