Mac ‘n Cheeze Mini Bites with Herbed Topping

Dairy-Free | Vegan | Lactose-Free | Gluten-Free Option

Makes 24 Mini Bites

Prep Time: 20 minutes
Cook Time: 15 minutes

What You’ll Need

  • 1 non-stick mini muffin pan
  • 1 cup elbow macaroni pasta or other small pasta – Use gluten-free for gluten-free option
  • 1½ cups Vevan Ched-Shred
  • 2 Tbsp. water
  • 2 scallions, thinly sliced
  • Pinch of nutmeg
  • Salt & freshly ground black pepper to taste
  • ¼ cup panko breadcrumbs – Use gluten-free for gluten-free option
  • 1 tsp. chopped fresh thyme leaves
  • 1 tsp. chopped fresh sage leaves
  • 2 tsp. vegetable oil
  • Optional: top with chili flakes; serve with marinara sauce for dipping

Here’s How

  1. Preheat oven to 400°F.
  2. Cook pasta according to package directions. Drain and set aside.
  3. In a medium microwave-safe bowl, add Vevan Ched-Shred and 2 tablespoons water, microwave on high for about 45 seconds until melted. Stir thoroughly.
  4. Add melted cheese, scallions and nutmeg to cooked pasta. Stir well to combine. Add salt & pepper to taste, if desired.
  5. Divide pasta mixture into the mini muffin pan- about 1½ tablespoons per mini bite – pressing down to help it stick together.
  6. In a small bowl, combine breadcrumbs, chopped herbs and vegetable oil. Sprinkle breadcrumb mixture over the top of each mini bite. Top with optional chili flakes if desired.
  7. Bake for about 15 minutes until golden.
  8. Allow to cool slightly before removing from pan.
  9. Serve warm. Enjoy!