Name: Vegan Baked Mac & “Cheese” Cups
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 pkg. Explore Cuisine Chickpea Fusilli; 1-1/2 cups plant-based milk; 1/4 cup vegan cream cheese (softened); 1 Tbsp. vegan butter (soft); 2 egg replacers; 2 tsp. garlic (minced); 1/2 tsp. sea salt; 1/2 tsp. white pepper; 1 Tbsp. onion powder; 1 Tbsp. ground mustard seed; 1/4 tsp. ground turmeric; 1/2 tsp. paprika; 3 Tbsp. Bragg Nutritional Yeast; 3/4 cup Bob’s Red Mill Paleo Flour; 1 Tbsp. extra virgin olive oil; 1-1/2 cups vegan shredded cheese (divided); 1/3 cup vegan parmesan (plus handful for topping); Chopped fresh basil (for garnish)

Did you grow up eating boxed macaroni and cheese? The quick and comforting dish may be welcome and tasty, but we all know that this highly processed food lacks nutrition. This recipe brings the joy back, with nutritious plant-based ingredients that make this American staple healthier. And there’s more! You’ll make this mac and cheese in muffin pans for crispy-on-the-top, gooey-in-the-middle single-serve cups that both adults and children will love.

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Vegan Baked Mac & “Cheese” Cups

Prep Time 15 minutes

Cook Time 20 minutes

Cool 10 minutes

Total Time 45 minutes

Servings 18 cups

Calories 75 kcal

Author Liana Werner-Gray

Ingredients

1 pkg. Explore Cuisine Chickpea Fusilli
1-1/2 cups plant-based milk
1/4 cup vegan cream cheese softened
1 Tbsp. vegan butter soft
2 egg replacers
2 tsp. garlic minced
1/2 tsp. sea salt
1/2 tsp. white pepper
1 Tbsp. onion powder
1 Tbsp. ground mustard seed
1/4 tsp. ground turmeric
1/2 tsp. paprika
3 Tbsp. Bragg Nutritional Yeast
3/4 cup Bob’s Red Mill Paleo Flour
1 Tbsp. extra virgin olive oil
1-1/2 cups vegan shredded cheese divided
1/3 cup vegan parmesan plus handful for topping
Chopped fresh basil for garnish

Instructions

Preheat oven to 350 degrees F. Line 18 wells of muffin pan with paper liners.
Cook pasta per package directions, but only 9 minutes, until just slightly tender. Drain.
To large bowl, add all ingredients except for extra vegan parmesan cheese for topping. Stir until well combined.
Stir in noodles and combine well.
Divide mixture among wells of muffin pan. Sprinkle each with vegan parmesan cheese.
Bake 20 minutes, until muffins feel firm and cheese is golden.
Let cool in pan 10 minutes.
Garnish with fresh basil and serve in paper liners.

Tip: These freeze well for meal prep. Reheat at 325 degrees F for 12 minutes or microwave on high 15-30 seconds.

Recipe Notes

Add the ingredients to your cart to make these mac & “cheese” cups.

Nutrition Facts

Vegan Baked Mac & “Cheese” Cups

Amount Per Serving

Calories 75 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g5%

Trans Fat 0.003g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Cholesterol 2mg1%

Sodium 142mg6%

Potassium 73mg2%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 0.4g0%

Protein 3g6%

Vitamin A 115IU2%

Vitamin C 0.5mg1%

Calcium 45mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.