Jalapeno Macaroni and Cheese Cups (Dairy-Free, Vegan)

INGREDIENTS

2 cups

dry elbow macaroni

1 tbsp

vegan butter spread ((I use Earth Balance))

1 1/2 cups

shredded vegan cheddar cheese

1 cup

Silk Soymilk

egg (, beaten, (optional)*)

1 tbsp

ground mustard

salt and fresh ground pepper (, to taste)

1/4 cup

pickled jalapeno slices

panko crumbs

dried parsley

Extra Virgin Olive Oil Cooking Spray