This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Recommended Results
- RecipesPizza Cheesesteak
- RecipesVanilla Latte Parfait Shooters
- RecipesNY Strip Sandwiches with French Onion Horseradish Aioli
- RecipesCheesy Nacho Croquettes
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.