Warm Gluten Free Mac and Cheese Muffins: Great Comfort Food!
What you will need:
1 cup of gluten free macaroni. ( I like the elbow type for this recipe or as pictured above)
3 cups of a rice type cereal that you can tolerate crushed (you can do this in a zip lock baggy and use a rolling pin)
2-1/2 cups of grated cheddar cheese (any cheddar you can tolerate)
1/4 cup of melted butter
1 tablespoon of gluten free flour (this thickens and binds it)
1 cup of milk
1 egg yolk (beaten)
1 egg white beaten until foamy
pinch of salt and pepper
Method:
Following the directions on the package of pasta, cook and then drain the macaroni.
Grease 12 muffin cups (use the regular sized ones for this recipe)
In a bowl, start mixing the rice cereal crumbs with 1 cup of cheese and most of the melted butter, reserving about one tablespoon for next step.
Put a little of mixture in each muffin cup and press into the bottom and as much up the sides as you can of the muffin tins.
Now with a large saucepan, take the remaining tablespoon of butter and mix with the tablespoon of flour and blend quickly over medium heat.
Gradually stir in the cup of milk using a whisk to help blend and stir over medium heat until it begins to thicken. Take off the heat and stir in one cup of cheese.until melted, and then stir in the cooked macaroni, the egg yolk and then the beaten egg white.
Divide mixture between the muffin tins and then sprinkle the rest of the cheese on top of them. Bake for about 20 minutes in a 350 preheated oven, until they are golden, being careful not to let them burn, and then with a knife gently remove them from the muffin tins.
These make an excellent side dish for dinner, lunch or even snacks.
You can purchase gluten free products including pasta from most health food stores, as well as larger grocery stores, but you can also get some good deals for gluten free products online at Amazon. Just click the above picture or link and have them delivered to you!
What you will need:
1 cup of gluten free macaroni. ( I like the elbow type for this recipe or as pictured above)
3 cups of a rice type cereal that you can tolerate crushed (you can do this in a zip lock baggy and use a rolling pin)
2-1/2 cups of grated cheddar cheese (any cheddar you can tolerate)
1/4 cup of melted butter
1 tablespoon of gluten free flour (this thickens and binds it)
1 cup of milk
1 egg yolk (beaten)
1 egg white beaten until foamy
pinch of salt and pepper
Method:
Following the directions on the package of pasta, cook and then drain the macaroni.
Grease 12 muffin cups (use the regular sized ones for this recipe)
In a bowl, start mixing the rice cereal crumbs with 1 cup of cheese and most of the melted butter, reserving about one tablespoon for next step.
Put a little of mixture in each muffin cup and press into the bottom and as much up the sides as you can of the muffin tins.
Now with a large saucepan, take the remaining tablespoon of butter and mix with the tablespoon of flour and blend quickly over medium heat.
Gradually stir in the cup of milk using a whisk to help blend and stir over medium heat until it begins to thicken. Take off the heat and stir in one cup of cheese.until melted, and then stir in the cooked macaroni, the egg yolk and then the beaten egg white.
Divide mixture between the muffin tins and then sprinkle the rest of the cheese on top of them. Bake for about 20 minutes in a 350 preheated oven, until they are golden, being careful not to let them burn, and then with a knife gently remove them from the muffin tins.
These make an excellent side dish for dinner, lunch or even snacks.
You can purchase gluten free products including pasta from most health food stores, as well as larger grocery stores, but you can also get some good deals for gluten free products online at Amazon. Just click the above picture or link and have them delivered to you!
