Replace that boring sandwich in your kids lunches with this twist on everyone’s favorite Mac n’ Cheese. These muffin tin wonders would also be great for a quick dinner or as a party appie. They are also easy for your family to make together. Gluten-free? Look for great new alternative gluten-free pastas on the market, beyond rice and corn. Hello quinoa and black beans!
- 1 package whole wheat or gluten-free macaroni pasta
- Cheese Sauce:
- 1 Tbsp non-dairy butter
- 2 Tbsp all-purpose gluten-free flour
- 1 cup unsweetened almond milk
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 5 Tbsp nutritional yeast (or 1 cup non-dairy cheese)
- 2 tsp Dijon mustard
- 1 can (15oz) pumpkin puree
- 1/2 tsp cinnamon
- 1/2 tsp salt
- Ground pepper, to taste
- 1/2 cup fresh or frozen peas
- 1/2 cup gluten-free breadcrumbs
Heat oven to 350F.
Put a large pot of salted water to boil.
While waiting for the water to boil, start your cheese sauce.
Heat a medium pot on medium head and add non-dairy butter. Let melt.
Add flour and stir until well mixed and bubbly being careful not to scorch. Add almond milk, stirring until well blended. Add the rest of the ingredients and bring to boil. Turn down heat.
Add pasta to pot of boiling water and cook to package directions. Strain and rinse thoroughly (only rinse if using gluten-free pasta). Add pasta back to pot and top with cheeze sauce and peas.
Mix thoroughly and add more salt and pepper to taste.
Spray muffin tins lightly and scoop pasta mixture in to each cup until full. Top with breadcrumbs.
Bake for 15-20 minutes until tops are golden brown. You can also broil for 5 minutes at the end to brown further. Let cool in pan for 5 minutes before enjoying.