The Fit Foodie’s Veggie Mac n’ Cheese Cupcakes
The perfect lunchbox entree you can eat with your hands, filled with
veggies to boot! Make it dairy and gluten-free with our options in
the recipe. Wash all produce with Eat Cleaner® Fruit & Vegetable Wash
to keep it safer, cleaner and fresher, longer.
Makes: 8 servings
1 lb. bag whole grain or gluten-free pasta shells, fusilli or elbows
(quinoa, brown rice or organic corn)
2 Tbsp. Olive oil or raw coconut oil
1 Cup cooked butternut squash, cauliflower or 2 Cups fresh spinach
1 container Blue Isle Mediterranean Yogurt Spread or 6 oz. non-dairy
1 Cup nonfat milk or unsweetened almond milk
1 tsp black pepper
1 tsp sea salt
2 Cups shredded part skim mozzarella cheese or dairy-free alternative
Muffin tin with cupcake liners
Nonstick cooking spray
1. Preheat the oven to 425 degrees. Line muffin tin with cupcake
liners and mist the inside of each liner with nonstick cooking spray.
2. Bring a large pot of salted water to a boil. Add pasta and cook
until al dente, not mushy. Drain and toss cooked pasta with a tsp of
oil to prevent the noodles from sticking together. Set aside.
3. In a food processor, pulse your choice of cooked vegetables along
with yogurt spread or non-dairy cream cheese and milk. Add black
pepper and sea salt and give one last pulse. Mixture should be creamy
smooth. Add a little water if needed to get the right consistency.
4. In a large bowl, toss the noodles with the squash sauce until
thoroughly mixed. Season with additional spices to taste. Add the
shredded mozzarella or dairy free shredded cheese and toss.
Fill each cupcake liner with pasta mixture and mist top of each with a
little nonstick cooking spray. Bake for 12 minutes or until mixture
holds together in liner.