Diethood · by Katerina Petrovska★ 5.0 (5)
Mac and Cheese Cups (Dairy-Free, Vegan)
NUTRITION · PER SERVING45M COOK
CAL 6%·PRO 10%
CARBS 24G84% OF CAL
2G FIBER20G OTHER2G TOTAL SUGAR
FAT 3G23% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked mac and cheese cups with cheddar, mustard, and jalapeño, finished with breadcrumbs. Spicy, creamy, and perfectly portioned for a game day appetizer or snack.
starteramericaneggs🥧 baking dish🔥 ovenvegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups dry elbow macaroni
- 1 tablespoon vegan butter spread ((I use Earth Balance))
- 1½ cups shredded vegan cheddar cheese
- 1 cup Silk Soymilk
- 1 egg (beaten, (optional, omit if making these cups vegan)*)
- 1 tablespoon ground mustard
- salt and freshly ground black pepper (to taste)
- ¼ cup pickled jalapeño slices
- panko crumbs
- dried parsley
- extra virgin olive oil cooking spray
At a glance
PER SERVING · TIME 45M
CAL 6%·PRO 10%
CARBS 24G84% OF CAL
2G FIBER20G OTHER2G TOTAL SUGAR
FAT 3G23% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 40m
- Sodium
- 229mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 59mg
- Calcium
- 10mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.