Jalapeno Macaroni And Cheese Cups

10 February 2020 Bookmark • 2

Jalapeno Macaroni and Cheese Cups – Easy, cheesy, spicy, and creamy, these Macaroni and Cheese Cups are the right snack for your next tailgating party!

I’m giving us an entire lotta flavors with this one, buds! they're also dairy-free, meatless, but most of all, these mac ‘n cheese cups are made up of scratch and are absolutely delicious! AND BONUS? You can’t ruin on the serving size.

Jalapeno Macaroni And Cheese Cups

I made us individual macaroni and cheese cups! With jalapenos, for kicks and giggles.

I have made something very similar countless times for the lil’ ladies during this house, but as soon as I began to serve these macaroni and cheese cups as appetizers at our get-togethers and game day parties, they became one among the more popular items to bring around.

INGREDIENTS :

2 cups dry elbow macaroni
1-1/2 cups shredded vegan cheddar cheese
1 cup Silk Soymilk
1 egg , beaten, (optional)
1 tablespoon vegan butter spread (I use Earth Balance)
1 tablespoon ground mustard
salt and fresh ground pepper , to taste
1/4 cup pickled jalapeno slices
panko crumbs
dried parsley
Extra Virgin Olive Oil Cooking Spray

INSTRUCTIONS :

Preheat oven to 350F.
Grease a muffin tin with cooking spray and set aside.
Prepare macaroni per the directions on the box.
Remove macaroni from the heat, drain and return to the pan over medium heat.
Add butter spread, cheese, soymilk, egg, ground mustard, salt and pepper; mix and stir constantly until smooth, and cheese is melted.
Remove from heat and stir in jalapeno slices.
Spoon macaroni mixture into the previously prepared muffin tin.
Sprinkle tops of macaroni with panko crumbs and dried parsley.
Spray tops of macaroni with cooking spray.
Bake for 32 to 35 minutes, or until browned.
Remove from oven and let stand in muffin tin for a few minutes to cool. This will also make it easier for them to hold their shape.
Serve.