Vegan Mac and Cheese Muffins

Ingredients

4 oz. dry Banza pasta shells (could also use elbows)

1 1/4 teaspoon salt, divided

1/4 cup milk of choice (I used unflavored, unsweetened almond milk)

1 tablespoon nutritional yeast

6 oz. shredded vegan cheese (I used Daiya cheddar shreds)

1 tablespoon vegan butter

Instructions

1. Grease a muffin pan very well, including bottom and sides of each muffin cup. Alternatively, you could use cupcake liners in your pan.
2. Preheat oven to 400° F.
3. Bring a medium pot of water with 1 teaspoon salt to a boil. Cook pasta according to package directions until it is al dente. Drain pasta and return it to the pot.
4. Add almond milk, nutritional yeast, cheese, butter, and remaining salt to the pot with the drained pasta. Cook over low heat, stirring continuously until cheese melts. You could go ahead and eat the mac and cheese now, but continue if you want to make the muffins!
5. Remove pot from heat, and scoop mixture into muffin pan, pressing each cup down.
6. Bake for 20 minutes.
7. Remove from oven and allow muffins to cool for at least 15 minutes. Run a knife around the edge of each muffin to help release it from the pan.
8. Serve warm. Leftovers can be chilled in the refrigerator for up to 3 days.