Mac n Cheese - Brunch Folks

Prep Time: 10 mins

Cooking Time: 30 mins

Total Time: 40 mins

1½ cups (200 grams) dried macaroni , (gluten-free for those who are allergic to gluten)
1 cup (240 mls) dairy milk (or plant milk , unsweetened & unflavored if you are allergic to animal products)
1 medium onion , diced
2 tablespoons of olive oil (or any other that suits you well)
1 clove garlic , minced
½ cup (35 grams) nutritional yeast
2 tablespoons cornstarch , or arrowroot powder
1 teaspoon fine sea salt
1 teaspoon apple cider vinegar , or white wine vinegar
½ teaspoon smoked paprika

Preheat the oven to 350°F (175°F). Line a muffin pan to make the mini cups (silicone muffins liners are used for this recipe).
Boil water in a large pan, then add the macaroni and cook as per the package instructions (usually 8 to 10 minutes). (Tip: Add a tablespoon of olive oil to prevent it from sticking after draining). Drain once cooked.
While the macaroni is cooking, take another dry pan. Put it on a medium heat, then add a teaspoon of oil. Now sauté the diced onion until just starting to turn golden brown. Now add the minced garlic and cook for another minute.
Add the cooked onion and garlic to a blender along with the nutritional yeast, cornstarch, apple cider vinegar, salt, smoked paprika, and milk. Blend until smooth.
Pour the sauce into the cooked macaroni and stir well to combine, breaking up any clumps (if you didn’t add the olive oil while cooking).
Spoon the mixture into the lined muffin pan and press them down with the back of a spoon or spatula to fill any gaps. Level the tops a little.
Place the muffin pan in the oven and cook for 30 minutes.
Remove from the oven and garnish with chopped chives or scallion greens.
Your homemade baked mac n cheese is ready. Enjoy!