Vegan Baked Mac and Cheese Bites
Indulge in the ultimate comfort food, reimagined! These Vegan Baked Mac and Cheese Bites are crispy on the outside, creamy and cheesy on the inside, offering a delightful twist on a classic. Perfect as an appetizer, snack, or party bite, they're surprisingly simple to make and guaranteed to be a crowd-pleaser for vegans and omnivores alike.
Prep Time
25 minutes
Cook Time
31 minutes
Total Time
56 minutes
Servings
Makes approximately 24-30 mini bites
Keywords
Why This Recipe Delivers
- Irresistibly crispy exterior with a creamy, cheesy interior.
- Perfect for entertaining, a delightful finger food for any gathering.
- Packed with rich, satisfying flavor that even non-vegans will adore.
- A fantastic way to enjoy a classic comfort dish in a fun, bite-sized format.
- Relatively quick to prepare, making it ideal for busy schedules.
Ingredients
- 200 grams (7 ounces) uncooked elbow pasta
- 30 grams (2 tablespoons) vegan butter
- 2 cloves garlic, minced
- 1/2 medium yellow onion, finely diced
- 30 grams (2 tablespoons) Follow Your Heart VeganEgg (powder form)
- 120 milliliters (1/2 cup) ice cold water
- 360 milliliters (1 1/2 cups) plain unsweetened almond milk
- 225 grams (2 cups) shredded vegan cheese (e.g., 1 cup Follow Your Heart Cheddar + 1 cup Follow Your Heart Mozzarella)
- 225 grams (8 ounces) vegan cream cheese (e.g., Kite Hill)
- 100 grams (1 cup) breadcrumbs, plus extra for topping
- Salt, to taste
- Black pepper, to taste
- 5 grams (1 teaspoon) cayenne pepper
- Vegan marinara, for serving
Instructions
- Begin by cooking the elbow pasta according to the package directions until al dente. Drain thoroughly, rinse under cold water to stop the cooking process and prevent sticking, then set aside in a large bowl.
- Preheat your oven to 175°C (350°F). Lightly oil two mini cupcake or muffin trays, ensuring each cavity is well-greased to prevent sticking.
- In a medium-sized pot or saucepan, melt the vegan butter over medium heat. Once melted and shimmering, add the minced garlic and finely diced yellow onion. Sauté, stirring occasionally, until the garlic is fragrant and the onions have become translucent and softened, which typically takes about 3-4 minutes.
- While the onions and garlic are cooking, prepare the vegan egg mixture. In a separate medium bowl, combine the Follow Your Heart VeganEgg powder with the ice cold water. Whisk vigorously until the mixture is completely smooth and free of lumps. Set this aside.
- Once the onions and garlic are cooked down, pour the almond milk into the pot and stir to combine. Gradually whisk in the vegan cream cheese, followed by the shredded vegan cheeses. Continue stirring consistently over medium heat until all the cheeses have melted down completely and the sauce is smooth and creamy. Next, slowly whisk in the prepared VeganEgg mixture, ensuring it is fully incorporated into the cheese sauce.
- Remove the pot from the heat. Add the cooked elbow pasta to the luscious cheese mixture. Stir gently until every piece of pasta is thoroughly coated with the rich, creamy sauce. Then, mix in 100 grams (1 cup) of the breadcrumbs. Season generously with salt, black pepper, and cayenne pepper to taste, adjusting the spice level as desired.
- Using a 1 tablespoon scoop, carefully transfer the mac and cheese mixture into each prepared mini cupcake tray cavity. Gently press the mixture down to ensure it's compact. Top each bite with a small pinch more of breadcrumbs for extra crispiness.
- Place the filled trays into the preheated oven and bake for 30 minutes, or until the bites are heated through and the edges are lightly golden. After baking, move the trays to the top rack of your oven and broil on high for 1 minute. Keep a close eye on them during this step to ensure they brown nicely without burning.
- Once broiled, carefully remove the trays from the oven. Allow the Vegan Baked Mac and Cheese Bites to cool completely in the trays before attempting to remove them. This cooling time is crucial as it allows them to firm up, preventing them from falling apart. Serve warm with vegan marinara sauce or your preferred dipping sauce.
Tools You’ll Need
- Large pot for pasta
- Medium saucepan for sauce
- Medium mixing bowl
- Whisk
- Spatula or stirring spoon
- Measuring cups and spoons
- Mini cupcake/muffin trays (2 trays)
- 1 tablespoon scoop
Essential Success Tips
- Do not overcook the pasta initially, as it will continue to cook slightly in the oven. Al dente is perfect.
- Ensure your vegan cheeses melt completely for a smooth, homogenous sauce before adding the pasta.
- The ice cold water for the VeganEgg mixture is key for a smooth consistency, preventing lumps.
- Allowing the bites to cool completely in the trays is critical for them to set and maintain their shape when removed.
- Keep a close watch during the broiling step; ovens vary, and browning can happen quickly.
Professional Cooking Secrets
- For an extra layer of flavor complexity, consider adding a pinch of smoked paprika or a dash of vegan Worcestershire sauce to your cheese sauce.
- To achieve an even crispier bite, lightly toast the breadcrumbs in a dry pan for a few minutes before mixing them into the mac and cheese.
- Experiment with different vegan cheese blends to find your perfect flavor profile; a mix of sharp cheddar and gooey mozzarella alternatives works wonderfully.
Notes
- Storage: Leftover bites can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer for best results to regain crispiness.
- Variations: Feel free to add finely chopped vegan bacon bits, chives, or a hint of truffle oil to the mixture before baking for additional flavor dimensions.
Frequently Asked Questions
Can I make these gluten-free?
Absolutely! Simply use your favorite gluten-free elbow pasta and ensure your breadcrumbs are also gluten-free. The rest of the ingredients are typically naturally gluten-free.
Can I prepare these in advance?
Yes, you can prepare the mac and cheese mixture a day ahead and store it in an airtight container in the refrigerator. When ready to bake, scoop into trays and proceed with the baking and broiling instructions. You may need to add a few extra minutes to the baking time if starting from cold.
What if I don't have mini cupcake trays?
While mini cupcake trays give them their characteristic bite-size shape, you could bake the mac and cheese in a small square baking dish for a more traditional baked mac and cheese block, then cut it into squares after cooling. The individual bite shape is highly recommended for serving convenience.
Nutrition Facts (Per Serving)
Calories: Approximately 200-250 per serving (2-3 bites), Protein: 8-10g, Fat: 12-15g, Carbs: 20-25g. (Estimates vary based on specific vegan brands used.)
Allergy Information
Contains almond (from almond milk) and soy (common in vegan butter, cheese, and VeganEgg). Check individual product labels for specific allergen information. For a soy-free version, choose soy-free vegan butter, cheese, and a suitable egg replacer.
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