Mini Mac-and-Cheese Cakes
25 min |
50 min |
12 servings |
| 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 |
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| Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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| 1. | Cook and drain macaroni as directed on package. |
| 2. | Move oven rack to lower third of oven. Heat oven to 350ºF. Lightly grease 12 regular-size muffin cups. |
| 3. | 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. |
| 4. | 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. 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. |
| 5. | Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm. |
230 ( 130); 14g ( 9g, 0g); 60mg; 310mg; 17g ( 1g, 2g); 8g 10%; 0%; 15%; 15% 1 ; 0 ; 0 ; 1/2 ; 2 1 1/2 c Dairy, 1 tsp Fats & Oils