Description
You'll love these baked-to-perfection, cheesy, gooey mac and cheese bites (with a vegan option). Use chickpea pasta for added protein.
Ingredients
Units
Scale
- 8oz elbow macaroni (use chickpea pasta for added protein)
- 1 tbsp extra virgin olive oil
- 2 tbsp all-purpose flour (you can also use any gluten-free flour)
- 1 1/4 cups of low-fat mil or unsweetened non-dairy milk, not vanilla flavored.
- 1/4 to 1/2 tsp salt (to taste)
- 1/4 to 1/8 tsp black pepper (to taste)
- 1/2 cup fresh basil leaves, chopped or 1 tsp dried basil
- 1 clove of garlic, minced (optional) or 1/2 tsp garlic powder
- 2 tbsp brown mustard
- 8 oz shredded mozzarella cheese or vegan shredded mozzarella cheese(
- 4 oz shredded cheddar cheese or vegan shredded cheddar cheese
- 1 tbsp nutritional yeast
- 1 1/2 cups Panko bread crumbs (you can use gluten-free Panko)
- 1/3 cup parmesan cheese or vegan parmesan cheese
- cooking spray
Instructions
- Preheat the oven to 375F. Coat the mini muffin tin generously with cooking spray. Set aside
- Break the pasta into approximately 2-inch pieces and cook it according to the directions on the box. Rinse very lightly and drain well (the pasta should be slightly sticky). Set aside
- Heat the olive oil in a medium-size saucepan. Add the flour and cook over medium heat for just 30 seconds, stirring constantly. Gradually add the milk, whisking constantly and breaking up any lumps that might form. Add the salt and pepper and continue cooking for 5 to 6 minutes, until the mixture starts to thicken
- Turn off the heat, add the basil, garlic (if using), mustard, both kinds of cheese, and nutritional yeast, and keep whisking until the cheese has melted. Add the cooked pasta and mix well. Transfer to a large baking dish and let it cool, just enough so it's safe to handle with your hands
- Place the Panko bread crumbs and the parmesan cheese in a bowl. Working with approximately 1 1/2 tablespoons at a time (use an ice cream scoop if you have one), scoop the mac and cheese, roll it into a ball using your hands and coat it with Panko (make sure it's well coated on all sides). Place the ball in a muffin tin hole, and repeat the process with the rest of the mac and cheese. Coat them generously with cooking spray and place them on the top rack of the oven. Bake for 20 minutes, or until golden brown.
Notes
Mac and cheese bites recipe tips:
- Use chickpea pasta, instead of regular pasta to increase protein content
- Use regular cheese or vegan cheese
- We used mozzarella and cheddar cheese. These mac and cheese bites could be made with other cheeses like fontina, gouda, gruyère, etc.
- Make the recipe gluten-free by using gluten-free pasta, gluten-free flour, and gluten-free Panko.
- The mac and cheese baked bites can be prepared up to 2 days ahead of time. Just refrigerate the base. When ready to serve, portion, bread, and bake.
- If you are short on time you can bake the mac and cheese bites, and reheat them in a 250ºF oven until warm.
- For the mac and cheese balls to keep their shape, make sure you bake them inside the muffin tins.
- For a touch of heat, add a splash of buffalo or hot sauce to the mac and cheese, or red pepper flakes or cayenne to the Panko.
- Serve the mac and cheese bites warm, with a side of marinara sauce.
- Prep Time: 25 minutes (includes cooling time)
- Cook Time: 35 minutes
- Category: appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 119
- Sodium: 165.6
- Fat: 6.2
- Saturated Fat: 3
- Unsaturated Fat: 0.7
- Trans Fat: 0
- Carbohydrates: 12.2
- Fiber: 1.1
- Protein: 3.6
- Cholesterol: 0