Jalapeno Macaroni And Cheese Cups
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.
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| 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.
