What’s better than delicious creamy mac and cheese? This recipe encompasses all the things we love about it plus some healthy attributes too! Plant based and gluten free, it’s allergen friendly and has protein too! It’s one the little ones will eat too! Read on for recipe.
“Mac and Cheese” Fun Cups
1 box of gluten-free elbow pasta ( 1lb)
1 package of firm tofu ( drained)
8 oz package of shredded plant based cheddar cheese ( my favorite brand is Vio-Life)
2 cloves of garlic
2 Tbs nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
2-3 large basil leaves
4 tablespoons of plant-based butter ( earthbalance) melted
1 cup gluten-free panko bread crumbs ( Ian’s brand)
Splash of almond milk or coconut milk if needed.
Cook pasta as directed on package ( add salt when cooking if desired) Drain pasta once cooke
Preheat oven to 400 and place tall muffin cups in muffin pan.
In the meantime blend tofu, garlic, nutritional yeast, salt, onion and garlic powder, and basil leaves in a food processor or high powered blender until smooth.
In a large bowel mix pasta and tofu mixture well. Add cheese and mix well. Add melted butter and mix. If super hard to mix add a splash or milk.
Spray cups with oil before starting. Scoop generous portions into every muffin cup. You should only have a teeny bit left over. ( if using the larger muffin cups. If using small ones, just place leftover in baking dish and bake)
Sprinkle bread crumbs on top of each “ Mac and Cheese” Muffin. Drizzle remaining 2 Tbs of butter over each muffin onto breadcrumbs.
Place in oven and bake for about 20 min.
These will keep well for a few days in the fridge. Just re-warm before serving.
Cook time about 45 min:
This recipe is GF and plant-based and are a great source of protein as well because of the tofu! Very filling and tasty.