- 12 muffin liners. I used 6 silicone ones and 6 paper ones.
- Nonstick cooking spray
- 3 tablespoons Earth Balance vegan spread
- 2 tablespoons flour
- 1 of teaspoon salt
- 1/4 teaspoon cracked ground rainbow peppercorns
- 1 cup nonfat milk or 1 Cup 1% milk
- 2 cups reduced-fat sharp cheddar cheese
- 1/2 cup Panko bread crumbs
- One tablespoon finely chopped fresh parsley or 2 teaspoons dried parsley flakes.
Spray paper liners with non-stick spray. If using silicone liners you don’t have to do that.
Cook macaroni according to the package directions and drain in a colander and set aside.
While the macaroni is cooking, you can make the cheese sauce.
First make the roux, which consists of the two tablespoons flour mixed with the three tablespoons Earth Balance vegan spread. The spread taste fantastic and is never greasy. I have grilled with it, I’ve baked with it and in this case I made a cheese sauce with it and again it’s awesome you would never know that it’s good for you!
Use a whisk to make sure that the flour emulsifies.
Keep your burner on medium temperature so you don’t Scorch it.
Through is bubbling turn the heat down and then add in the milk and keep stirring.
Then add in the two cups shredded sharp cheese, and once again keep stirring so you melt all the cheese and make a nice sauce.
What’s the cheese emulsifies into the sauce, simply turn the heat off setting side.
Drain the pasta when it’s cooked properly and then
Pour it back in the pan that you boiled the pasta in, this time, cutting the cooked drained pasta and then gently fold in the cheese sauce.
There you have it!
Scoop macaroni and cheese with an ice cream scooper into the portioned out Macaroni and cheese.
Top with the seasoned panko bread crumbs
It makes 8 cups.
They don’t look like much but they’re a lot richer than they look the more filling than you would guess.