â–¢ 2 oz (1/4 cup) plant based butter â–¢ 2 Tbsp gluten free flour
â–¢ 1 cup oat or any plant based milk**
â–¢ 1 cup plant based Mexican blend cheese
â–¢ 3 Tbsp nutritional yeast
â–¢ 1/2 tsp salt or to taste
â–¢ 1/2 tsp black pepper
â–¢ 1/2 tsp smoked paprika
â–¢ 1/8 tsp cayenne or adjust to preference
â–¢ 1/8 tsp nutmeg
â–¢ 1/2 cup based Mexican cheese, additional for filling
â–¢ 1 1/2 cups gluten free Italian seasoned breadcrumbs
â–¢ 1/2 cup gluten free flour
â–¢ 1 cup JUST egg
â–¢ 1/2 cup oat or any plant based milk
Instructions:
1. Cook elbow pasta according to package instructions. Once cooked, drain and drizzle a Tbsp of olive oil over it & toss to coat pasta.
2. While pasta is cooking, melt butter in a large saucepan over a medium-high heat. Add flour and whisk to combine. Cook for 1-2 mins, whisking throughout.
3. Pour in both milk and whisk to continuously until thickened. Then add cheese followed by seasonings. Whisk well to combine thoroughly, about 4-5 minutes. **If mixture is too thick, add more milk.
4. Pour over cooked pasta and evenly coat with sauce. Add in additional cheese and repeat.
Alternatively, if you have left over mac and cheese, you can skip the steps above and follow the remaining ones below.
5. Scoop into balls then place on a baking tray lined with parchment. Freeze for 30 minutes.
6. Prepare two bowls for dredging. In one bowl, add JUST egg and milk then combine. In the other bowl, add breadcrumbs and flour then combine.
7. Remove balls and gently shape into a ball. Working one a time, add ball to wet mixture and coat well. Then place in dry mixture and coat well. Repeat to double dredge. Do this for all balls.
8. In a pot of oil (temped at 350F), fry balls two at a time until golden brown. Place on a plate with paper towel. Repeat until all balls are fried. Serve warm so cheese remains melted or let cool then heat back up as desired.
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Servings: 10-12â–¢ 6 oz gluten free elbow pasta
â–¢ 2 oz (1/4 cup) plant based butter
â–¢ 2 Tbsp gluten free flour
â–¢ 1 cup oat or any plant based milk**
â–¢ 1 cup plant based Mexican blend cheese
â–¢ 3 Tbsp nutritional yeast
â–¢ 1/2 tsp salt or to taste
â–¢ 1/2 tsp black pepper
â–¢ 1/2 tsp smoked paprika
â–¢ 1/8 tsp cayenne or adjust to preference
â–¢ 1/8 tsp nutmeg
â–¢ 1/2 cup based Mexican cheese, additional for filling
â–¢ 1 1/2 cups gluten free Italian seasoned breadcrumbs
â–¢ 1/2 cup gluten free flour
â–¢ 1 cup JUST egg
â–¢ 1/2 cup oat or any plant based milk
Instructions:
1. Cook elbow pasta according to package instructions. Once cooked, drain and drizzle a Tbsp of olive oil over it & toss to coat pasta.
2. While pasta is cooking, melt butter in a large saucepan over a medium-high heat. Add flour and whisk to combine. Cook for 1-2 mins, whisking throughout.
3. Pour in both milk and whisk to continuously until thickened. Then add cheese followed by seasonings. Whisk well to combine thoroughly, about 4-5 minutes. **If mixture is too thick, add more milk.
4. Pour over cooked pasta and evenly coat with sauce. Add in additional cheese and repeat.
Alternatively, if you have left over mac and cheese, you can skip the steps above and follow the remaining ones below.
5. Scoop into balls then place on a baking tray lined with parchment. Freeze for 30 minutes.
6. Prepare two bowls for dredging. In one bowl, add JUST egg and milk then combine. In the other bowl, add breadcrumbs and flour then combine.
7. Remove balls and gently shape into a ball. Working one a time, add ball to wet mixture and coat well. Then place in dry mixture and coat well. Repeat to double dredge. Do this for all balls.
8. In a pot of oil (temped at 350F), fry balls two at a time until golden brown. Place on a plate with paper towel. Repeat until all balls are fried. Serve warm so cheese remains melted or let cool then heat back up as desired.