Mini Mac-and-Cheese Cakes Recipe (Gluten Free)

Here is a recipe the whole family will love. It makes a great appetizer or a main course. ...MORE + LESS -

1 cup (250 mL) uncooked gluten-free elbow macaroni

3 cups (750 mL) Rice Chex* cereal, finely crushed

2 1/2 cups (625 mL) shredded Cheddar cheese

5 tbsp (75 mL) unsalted butter, melted, divided

1 tbsp (15 mL) gluten-free flour blend

1 cup (250 mL) whole milk, warmed

1 egg yolk, slightly beaten

1/4 tsp (1 mL) salt

1 egg white, beaten until stiff but not dry

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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.