Question 1

1. Can I make these mac and cheese cups ahead of time?

Accepted Answer

Yes! You can make the mac and cheese cups ahead of time. Prepare the cups and store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

Question 2

2. Can I freeze the mac and cheese cups?

Accepted Answer

Yes! These vegan mac and cheese cups freeze well. Once baked and cooled, store them in an airtight container or freezer-safe bag for up to 1 month. To reheat, bake them at 350°F (175°C) from frozen for about 20-25 minutes, or until heated through.

Question 3

3. Can I use a different type of pasta?

Accepted Answer

Absolutely! While elbow macaroni is traditional, you can use any small gluten-free pasta like penne, fusilli, or rotini. Just make sure to cook the pasta according to the package instructions.

Question 4

4. Is this recipe nut-free?

Accepted Answer

This recipe is not nut-free due to the cashews in the cheese sauce. However, you can substitute the cashews with sunflower seeds or silken tofu to make it nut-free, or you could use store-bought nut-free vegan cheese as a base for the sauce.

Question 5

5. How do I make the mac and cheese cups crunchy on top?

Accepted Answer

For a crispy topping, sprinkle vegan breadcrumbs on top of the mac and cheese cups before baking. You can also drizzle a little olive oil or melted vegan butter over the breadcrumbs to help them brown and become extra crispy.