Gluten-Free Mini Mac and Cheese Cakes

Name: Gluten-Free Mini Mac and Cheese Cakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 710 milliliters Corn Chex® cereal, finely crushed; 1 egg white, beaten until stiff but not dry; 1 egg yolk, slightly beaten; 237 milliliters uncooked gluten-free elbow macaroni; 1 Tbsp gluten-free flour blend; 0 teaspoons salt; 283 grams 1/2 cups shredded Cheddar cheese; 5 Tbsps unsalted butter, melted; 237 milliliters whole milk, warmed

This vegetarian recipe serves 12. One serving contains 258 calories, 10g of protein, and 14g of fat. A mixture of flour blend, cheddar cheese, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Cook and drain macaroni as directed on package.

Ingredients you will need

Macaroni

Move oven rack to lower third of oven.

Equipment you will use

Oven

Heat oven to 350ºF. Lightly grease 12 regular-size muffin cups.

Equipment you will use

Muffin Liners

Oven

In medium bowl, mix crushed cereal, 1 cup of the cheese and 4 tablespoons of the melted butter. Divide mixture among muffin cups; press firmly in bottom and up sides of cups with spoon.

Ingredients you will need

Butter

Cereal

Cheese

Equipment you will use

Muffin Liners

Bowl

In 3-quart saucepan, stir together remaining 1 tablespoon melted butter and flour blend with whisk; cook over medium heat 1 minute. Gradually stir in warmed milk with whisk; cook and stir about 5 minutes or until thickened.

Ingredients you will need

Flour Mix

Butter

Milk

Equipment you will use

Sauce Pan

Whisk

Remove from heat; stir in 1 cup of the cheese until melted. Stir in cooked macaroni, egg yolk and salt. Fold in beaten egg white. Spoon about 1/4 cup mixture into each crust-lined cup. Top with remaining 1/2 cup cheese.

Ingredients you will need

Cooked Macaroni

Egg Whites