Mac ‘n Cheese Bites
A fun, handheld twist on classic mac and cheese that's perfect for parties and snacking.
Prep time: 35 mins
Total time: 1 hr
Servings: 48 mini bites
Key Ingredient
Perfectly balanced so it fits every occasion, it’s an excellent source of calcium that tastes great in your coffee or favorite dish. Say no more.
FIND A STORE >Ingredients
- 1 lb of elbow macaroni, boiled and drained
- 1/4 cup non-dairy butter
- 3 tablespoons all-purpose flour
- 2 tablespoons Dijon mustard
- 2 1/4 cups Planet Oat Extra Creamy Oatmilk
- 1/3 cup nutritional yeast
- 2 cups of non-dairy cheese shreds, divided
- 2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup toasted panko breadcrumbs
Directions
- Preheat the oven to 350F. Spray 2 mini muffin pans with cooking spray.
- Boil elbow macaroni until al dente, about 8-10 minutes. Drain and set aside.
- In a pot over medium heat, melt non-dairy butter and add flour. Stir until the mixture thickens.
- Pour Planet Oat Extra Creamy Oatmilk slowly into the pot and stir using a whisk. Add Dijon mustard and garlic powder and continue to stir until the mixture starts to thicken.
- Remove from heat and add nutritional yeast. Stir until well mixed. Add 1 ½ cups non-dairy cheese shreds and stir until melted.
- Add drained macaroni to the cheese sauce and stir until well combined. Fold in 3/4 cup of toasted panko breadcrumbs.
- Lightly sprinkle some of the remaining toasted panko breadcrumbs into the mini muffin cups. Portion mac and cheese into the mini muffin pan and sprinkle remaining toasted panko breadcrumbs and remaining non-dairy cheese shreds.
- Bake for 20-25 minutes until the cheese is melted and the topping is golden and crispy.
- Remove from the oven, cool, and unmold bites.
