Preheat your oven to 375° F and spray a mini muffin baking pan with avocado oil or olive oil. Ensuring your pan is nonstick is key here!
Cook pasta of choice according to the box instructions.
In a pot over medium heat, sauté onion, potato, cashews and water for 5 minutes or until starting to become soft.
Once soft, add the onion, potato, cashew and water mixture to a blender or food processor with the garlic, mustard, paprika, salt, pepper and nutritional yeast. Blend until completely smooth.
Add the pasta and “cheese” sauce together in a bowl and gently mix until the noodles are evenly covered.
In a small bowl, mix together water and tapioca starch to make a thickening agent. Pour this into the pasta and stir immediately to evenly disperse the agent.
Add a small spoonful of Mac and “Cheese” to each greased muffin spot on the pan (do not use a liner, just ensure you grease the pan well). Be sure to pack the noodles in and press down on each one using your hands or the back of a spoon.
Bake the bites for 15 minutes.
Once finished baking, allow them to cool as they may fall apart if they’re removed from the pan when they’re too warm.
Once slightly cooled, remove them from the pan and enjoy immediately for the best tasting bites!
