Mac n' Cheese Muffins - Christine Avanti

Ingredients

• 1 lb gluten-free elbow macaroni
• 4 tsp olive oil
• 1 shallot (finely diced)
• 2 cloves garlic (minced)
• 1½ cups unsweetened plant-based half-and-half ((such as Ripple, Nut Pods, or Silk))
• 1½ cups unsweetened almond milk
• 1 tbsp white vinegar
• 3 tbsp vegan butter ((preferably organic))
• 5 tbsp gluten-free all-purpose flour ((such as Bob's Red Mill 1:1))
• 1 lb vegan sharp cheddar cheese (grated (such as Violife or Daiya))
• ½ lb vegan Gruyère (grated (optional, or use more Cheddar))
• 1 tbsp coarse sea salt
• ½ tsp black pepper
• 3 large heirloom tomatoes (diced)
• ¼ cup gluten-free seasoned breadcrumbs
• 3 tsp fresh thyme leaves (minced)
• 1 lb whole wheat elbow macaroni
• 1½ cups half-and-half
• 1½ cups 1% milk
• 3 tbsp unsalted butter ((preferably organic))
• 5 tbsp whole wheat flour
• 1 lb reduced-fat sharp Cheddar cheese (grated)
• ½ lb Gruyère cheese (grated)
• ¼ cup seasoned dried breadcrumbs