I came across these gluten-free mac 'n' cheese muffins when I was trying to figure out what to make for my Dad's birthday party. They looked so good and I knew my Dad would love them.
Gluten-Free Mini Mac 'n' Cheese Muffins
Makes 18 mini muffins
Ingredients
2 cups uncooked gluten-free elbow macaroni
3 cups Corn Chex Cereal, finely crushed
2 1/2 cups cheddar cheese, shredded
5 Tbsp unsalted butter, melted
1 Tbsp gluten-free all-purpose baking flour
1 cup milk, warmed (I used skim, but the original recipe calls for whole)
1 egg yolk, slightly beaten
1/4 tsp salt
1 egg white, beaten until stiff
Preparation
Cook and drain macaroni as directed on package.
Move oven rack to lower third of oven. Heat oven to 350*. Lightly grease 18 mini-size muffin cups. Crush cereal; place the cereal in a plastic baggie and crush with a rolling pin. Or crush in a food processor.
In medium bowl, mix crushed cereal, 1 cup of the cheese, and 4 Tbsp of the melted butter together.
Divide mixture among muffin cups; press firmly in bottom and up sides of the cups with a spoon.
In a 3-qt saucepan, stir together remaining 1 Tbsp melted butter and flour with a whisk; cook over medium heat for 1 minute. Warm the milk in microwave.
Gradually stir in warmed milk with whisk; cook and stir about 5 minutes or until thickened.
Remove from heat; stir in 1 cup of the cheese until melted.
Stir in cooked macaroni, egg yolk, and salt.
Beat the egg white until stiff.
Fold in beaten egg white.
Spoon mixture into each crust-lined cup. Top with remaining 1/2 cup cheese.
Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm.
Notes
-Recipe adapted from www.glutenfreely.com.
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