For the mac & cheese:
1 tbsp extra virgin olive oil
1 tbsp all-purpose flour
1 cup filtered water
4 scoops Else
½ cup canned pumpkin purée
1 ½ cups shredded sharp cheddar cheese (Can sub for vegan cheese)
½ tsp sea salt
⅛ tsp black pepper
1 cup uncooked macaroni noodles
For the topping:
3 tbsp bread crumbs
2 tsp extra virgin olive oil
¼ tsp dried parsley
⅛ tsp garlic powder
⅛ tsp paprika
- Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with liners and set aside.
- Cook and drain macaroni noodles according to package directions.
- Meanwhile, warm 1 tablespoon of olive oil in a saucepan set over medium-high heat. Whisk in the flour, making sure it’s fully dissolved in the oil. Cook 1-2 minutes.
- Add water and Else to the pan, whisking until no lumps remain. Bring to a simmer, then reduce heat to medium-low. Simmer for 10 minutes, whisking frequently, until mixture is thickened.
- Stir in the pumpkin puree, shredded cheese, salt, and pepper.
- Stir cooked noodles into the cheese sauce.
- Spoon the macaroni and cheese into the muffin cups. You should get 10 muffins.
- Mix together the bread crumb topping by combining bread crumbs, 2 teaspoons olive oil, parsley, garlic powder, and paprika in a small bowl. Top each muffin with a sprinkle of the bread crumbs.
- Bake for 15 minutes until pasta is bubbly and bread crumbs turn golden.
Note: For more fiber and protein, choose whole wheat, chickpea, or lentil macaroni.
For one mac & cheese muffin made with regular elbow macaroni
Fat: 9 grams
Saturated Fat: 3.5 grams
Cholesterol: 12 mg
Sodium: 225 milligrams
Carbohydrate: 14 grams
Fiber: 1 gram
Sugar: 1 gram
Protein: 6 grams