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ROASTED VEGETABLE MAC N CHEESE CUPS

Yield: 3-6 cups

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Ingredients

Item/Count

Elbow macaroni 8 oz
Muy Fresco® Plant-Based Cheddar Cheese Sauce 8 oz
Non-dairy milk 1 cup
Flour 3 tbsp
Breadcrumbs 1 cup
Margarine 2 tbsp
Cooking spray ¼ tsp
Salt ¼ tsp
Pepper 1 tsp
Black pepper ½ cup
Chopped broccoli ½ cup
Quartered grape tomatoes ½ cup

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.