Gluten Free Mac And Cheese Bites Recipes

GLUTEN FREE MAC AND CHEESE BITES

Steps:

• Cook your gluten free macaroni to package instructions. Every brand varies widely so it is best to follow the package directions.
• In a pot, add the cheeses, heavy cream, and spices. Cook on medium low heat until all of the cheeses are melted. Stir frequently.
• Add the cooked drained pasta to the cheese sauce and mix well.
• Refrigerate the mac and cheese mixture for 30 minutes to cool.
• Put the Milton's Gluten Free Crackers into a ziplock plastic bag and seal. Use a rolling pin to crush the crackers into crumbs.
• Pour the crackers into a bowl.
• In another bowl, add the two eggs and mix well.
• Line a plate with wax paper and use a spoon to scoop mac and cheese out of the pot.
• Use your hands to gently squeeze/press the mac and cheese mix together and line them up on the wax paper.
• If the balls are warm, put back into the refrigerator for 15 minutes.
• Remove the bites from the refrigerator.
• Start heating the oil in a cast-iron pan.
• Roll in the egg mixture, then into the cracker mixture.
• When the oil is ready for frying, test by dropping a few crumbs into the oil. If it sizzles, it is ready.
• Drop a few bites into the hot oil. Leave room around each one.
• Use a metal slotted spoon to gently turn the balls around so they cook evenly.
• Remove when they are crisp on each side to a paper towel lined plate. Repeat until all bites are cooked.
• Serve hot.

EASY GLUTEN-FREE MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat.
• Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
• Stir 3 cups Cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
• Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
• Bake in the preheated oven until top is crunchy, about 30 minutes.

GLUTEN-FREE MINI MAC AND CHEESE CAKES

Steps:

• Cook and drain macaroni as directed on package.
• Move oven rack to lower third of oven. Heat oven to 350°F. Lightly grease 12 regular-size muffin cups.
• 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.
• 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.
• Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm.