Mac n' Cheese Muffins

Name: Mac n' Cheese Muffins
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

www.christineavanti.com

Whether you try the lighter vegan & gluten-free version or classic cheesy whole wheat, Mac n' Cheese Muffins are a fun way to enjoy comfort food in bites.

View full recipe on www.christineavanti.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.christineavanti.com.

Share this recipe:

Cooking tools:

Muffin tin
Grater
Dutch oven
Pot
Saucepan
Skillet
Whisk
Spatula
Spoon
Mixing bowl
Chef's knife
Cutting board
Colander
Measuring cup
Measuring spoon
Oven
Stove

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