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Roasted Vegetable Mac N Cheese Cups

Using Muy Fresco® Plant-Based Cheddar Cheese Sauce

roasted vegetable mac n cheese cup recipe advanced food products

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

  1. Preheat oven to 350 degrees F.

  2. Cook elbow macaroni according to package and drain.

  3. Add remaining ingredients, except tomatoes and broccoli, in the pot and combine over medium heat.

  4. Spray muffin tray with cooking spray and pour mixture into muffin tin.

  5. Add tomatoes and broccoli on top.

  6. Bake in oven for 30 minutes.

  7. Cool for about 10 minutes.

  8. Place tin upside down and pop out bites.

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