Gluten Free Mini Mac and Cheese Cakes

Gluten Free Mini Mac and Cheese Cakes

Try this fun new way to serve macaroni and cheese!

Prep Time

25

Minutes

Total Time

50

Minutes

Makes

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
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 310mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.
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