It’s been cold and windy here in Alexandria, Virginia for a few days…that means it is time for comfort food. And nothing says comfort food like macaroni and cheese. I’ve taken liberties with the traditional macaroni and cheese by making it gluten free and put it in a muffin tin to make little cake shapes.
Feeling the cold and need comfort food? Or just want to spice things up a bit? Try these gluten free Macaroni & Cheese cups.
2 cups uncooked gluten free elbow macaroni (I used Ancient Harvest Quinoa Organic Pasta)
1 tablespoon butter
1 egg, beaten
1 cup Hemp Milk (unsweetened) You can also use regular milk, if you must.
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded Mozzarella cheese
1/2 cup seasoned gluten free dry bread crumbs
2 teaspoons olive oil
1/2 teaspoon salt
Preheat the oven to 350 degrees F. Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, hemp milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.
This recipe was shared on Gluten Free Fridays