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Gluten-Free Mini Mac and Cheese Cakes
Gluten-Free Mini Mac and Cheese Cakes
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Prep Time:
25 minutes
Total Time:
50 minutes
Elevate traditional mac and cheese with a creative twist!
Ingredients:
  • 1 cup uncooked gluten-free elbow macaroni
  • 3 cups Corn Chex™ cereal, finely crushed
  • 2 1/2 cups shredded Cheddar cheese (10 oz)
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon gluten-free flour blend
  • 1 cup whole milk, warmed
  • 1 egg yolk, slightly beaten
  • 1/4 teaspoon salt
  • 1 egg white, beaten until stiff but not dry
Instructions:
  • Prepare the macaroni according to package instructions and drain.
  • Position the oven rack in the lower third of the oven. Preheat the oven to 350°F. Lightly grease a 12-cup regular-size muffin tin.
  • Combine crushed cereal, 1 cup of cheese, and 4 tablespoons of melted butter in a medium bowl. Divide mixture among muffin cups and press firmly into bottom and up the sides of the cups using a spoon.
  • In a 3-quart saucepan, combine 1 tablespoon melted butter and flour blend, and cook over medium heat for 1 minute. Gradually pour in warmed milk while stirring continuously, and cook for about 5 minutes until thickened. Remove from heat and add 1 cup of cheese, stirring until melted. Mix in cooked macaroni, egg yolk, and salt. Gently fold in beaten egg white. Spoon about 1/4 cup of the mixture into each crust-lined cup, and sprinkle the remaining 1/2 cup cheese on top.
  • Bake until golden and puffed, around 20 minutes. Let it cool for 5 minutes, then remove from the pan and serve warm.

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