Third time’s a charm?
These dairy free prosciutto mac and cheese bites are my third and final recipe contribution to the TresOmega blogger recipe challenge. This is also my third time trying to write this blog post and get it out the door before the contest ends. With a newborn who apparently doesn’t like to nap, that has proved challenging! I cracked the code today, though, and he’s asleep in a carrier on my chest while I stand at the kitchen counter and type this. #winning
I’ve wanted to make a dairy-free, cheese style sauce for the blog for a long time now. This one took a bit of experimentation and tweaking, but I was pleased as punch with the end result. (Do people still say that? Pleased as punch?)
These mac and cheese bites are a fun and easy recipe, and the perfect snack to bring to a party. The “cheese” sauce requires a bit of planning ahead (you just need to throw the cashews in some water the night before) but everything else comes together quickly and easily.
I buy our prosciutto at Costco – the only ingredients are pork and salt. It’s super thin-sliced, and is great for lining these muffin cups!
I cut each slice into thirds and used one slice for 3 cups. Depending on your prosciutto, you may have a different ratio or need a different amount.
From there, I mix the cheese sauce, cooked macaroni noodles, (<–these are gluten free and made of quinoa, so they meet the “scaleo” requirements) and the whisked egg in a bowl. Then I use a cookie scoop like this one to scoop the mixture into each cup.
Then just bake them, and you’re done. Voilá, mac and cheese bites! The prosciutto keeps them from sticking – when they come out of the oven, you can just give them a little twist and they will lift right out of the muffin tin.
You’re looking for the noodles to look like they’re held together, and the tops and edges to get a golden brown to them.
Sprinkle these mac and cheese bites with chives for some color. Their fun size will be the hit of the party!
A dairy free mac and cheese wrapped in prosciutto for the perfect bite-sized appetizer!
- 8-10 slices prosciutto
- 1 medium egg
- 3/4 cup "cheese" sauce
- 2 cups TresOmega elbow macaroni, cooked
The night before, measure out cashews, then cover with water and set out to soak for up to 24 hours. (The longer you soak, the creamier the sauce!)
In a food processor or high powered blender, combine the cashews, coconut cream, nutritional yeast, lemon juice, salt, garlic powder, and onion powder.
Blend on high until smooth and creamy.
Preheat the oven to 375°.
Whisk the egg in a small bowl and set aside.
Bring a pot of water to a boil over high heat.
Add the TresOmega macaroni noodles to the water and cook for 8-10 minutes, or until tender.
While pasta is cooking, cut or tear the prosciutto into pieces small enough to line the mini muffin tins, making sure to cover the inside of each cup. (This is not an exact science - find a way that works for you and go for it!)
Drain cooked pasta, then place 2 cups of it in a mixing bowl along with 3/4 cup of the cheese sauce and the whisked egg. Stir well.
Using a spoon or cookie scoop (see link in notes below), scoop the macaroni/cheese/egg mixture into the muffin tins.
Bake at 375° for 20 minutes, or until the edges are crispy and the tops are beginning to brown.
Allow to cool slightly. Then to remove the cups from the muffin tins, hold by the edges and twist to release. The cups should lift out easily.
Cheese sauce recipe makes approximately 2 cups of the sauce - you will have extra left over! This is not a bad thing. Save it and eat it with anything you want to have a creamy, cheesy texture. 🙂 (Or, just put it on your leftover/extra pasta!)
I like to use a cookie dough dropper like this one to scoop the mac and cheese into the cups!