Are you a fan of crispy Mac and Cheese?
Our gluten-free Mac and Cheese cups are cheesy, crispy and delicious all at the same time.
- Gluten-free nonstick cooking spray
- 2 cups gluten-free elbow pasta
- 2 tablespoons unsalted butter
- 2 tablespoons white rice flour
- 1 cup whole milk
- 8 ounces (2 cups) grated sharp cheddar cheese
- 1 large egg, beaten
- 2 tablespoons gluten-free breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons melted unsalted butter
Preheat oven to 425° F. Grease 12 standard muffin cups with nonstick cooking spray. Set aside.
Bring a large pot of water to a boil. Salt generously. Cook pasta according to package instructions. Drain well.
While the pasta cooks, prepare the sauce. Melt butter in a large saucepan over medium heat. Add rice flour. Cook, whisking constantly, until lightly brown, about 1 minute. Slowly add milk in a slow and steady stream. Bring to a boil. Cook until thick, about two minutes. Reduce heat to low. Add cheese, one handful at a time, stirring gently. Allow cheese to melt between each addition. Remove from heat. Add drained pasta. Stir to combine. Add egg. Stir until combined.
Spoon mac and cheese into prepared muffin cups. In a small bowl, stir together bread crumbs, Parmesan cheese and melted butter. Divide evenly over each muffin cup.
Bake until golden brown, about 20 minutes.
Store leftovers wrapped in the refrigerator for up to three days. Reheat, covered, on low power in the microwave or place the mac and cheese cups in a small baking pan. Add one tablespoon water to the pan. Cover the pan tightly with foil. Heat in a preheated 350° F oven until warm, about 15 minutes.