Post by Megan Stulberg
Another dish I whipped up for American Thanksgiving last week! These were a big crowdpleaser — and by that, I mean everybody ooh’d and ahh’d over them but I ended up eating most of the batch myself. Can you blame me, though? These cups are so good, both as a side dish or an appetizer. These baked mac and cheese cups are gluten-free and vegan, FYI.
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- 1 box standard gluten-free macaroni
- 1/2 bag cheddar style shreds (I used Daiya)
- 1 cup almond milk, roughly
- 1/2 cup nutritional yeast
- 1/4 cup brown rice flour
- 1 tbsp corn meal
- 1 tbsp coconut oil
- 1 tsp sea salt
- 1 tsp thyme
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- Bring large pot of water to a boil.
- Dump that box of pasta on in. Cook accordingly, then drain.
- While pasta is cooking, make the sauce. Put almond milk in smaller pot and heat on medium. Add cheddar style shreds, stirring regularly until pieces melt. Add nutritional yeast, sea salt, thyme, red pepper and garlic powder. Once thoroughly combined and slightly bubbling, remove from heat.
- Drain pasta, then slowly add sauce to larger pot. You’ll probably have some leftover sauce, but add a bit extra as you’ll want extra moisture for baking.
- Add flour and cornmeal to pot, then mix to coat pasta evenly with sauce.
- Prevent oven to 350F.
- Coat muffin tray in coconut oil. Scoop mac and cheese by the spoonful into each cup.
- Sprinkle additional cornmeal for crunch, nutritional yeast and thyme on top.
- Bake in oven for 30 minutes or until slightly browned on top. Ensure that all liquid has evaporated when you remove them from the oven — this is crucial or else the cups won’t stay together.
- Remove from oven and let cool.
Serve warm, with dip or sauce of your choice. Makes 12 cups.