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VEGAN MAC & CHEESE BITES

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recipe by So Delicious Kitchen

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ingredients

1 tbsp. vegan butter or oil

12 yellow onion, finely chopped

12 c. + 1 tbsp. gluten-free flour, divided

113 c. So Delicious Reduced Fat Wondermilk Beverage

2 c. So Delicious Mexican Style or Cheddar Style Shreds

1 container (8 oz.) So Delicious Creamy Original Cream Cheese Style Spread

12 tsp. garlic powder

14 tsp. cayenne

12 tsp. salt (or to taste)

1 lb. cooked gluten-free macaroni noodles

1 c. gluten-free panko breadcrumbs

14 c. chopped parsley or chives, optional

directions

  1. In a saucepan, combine vegan butter (or oil) and chopped yellow onion until thoroughly heated and onions are translucent. Add 1 tbsp. flour on low heat, stirring for 3 minutes until fully combined.
  2. Add Wondermilk beverage and bring to a simmer.
  3. Stir in Mexican Style or Cheddar Style Shreds and cream cheese style spread until fully melted. Then add garlic powder, cayenne, and salt.
  4. Mix cheese sauce into cooked macaroni noodles and refrigerate until cooled.
  5. Scoop cooled macaroni into mounds (about 3 tbsp. each) onto a sheet pan and freeze until firm and partially frozen, about 15-20 minutes.
  6. Meanwhile, mix remaining flour with about 14 - 13 cup water to make a slurry. Mixture should resemble thin pancake batter. Separately, place panko into a medium bowl.
  7. Once noodle mounds are partially frozen, roll into balls. Dip noodle balls into flour slurry, then roll in panko to thoroughly coat. Place balls back onto baking sheet.
  8. Fry macaroni bites in 350°F oil until golden brown. If desired, garnish with chopped herbs and serve warm.
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