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

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  • Prep 25 min
  • Total 50 min
  • Servings 12
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Here is a recipe the whole family will love. It makes a great appetizer or a main course.
Created Sep 24, 2014
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Ingredients

  • 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

Steps

  •  
    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.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

No nutrition information available for this recipe
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