Gluten Free Mini Mac And Cheese Cakes Recipes

GLUTEN FREE MACARONI AND CHEESE

Steps:

• Cook pasta per the instruction on the packaging. Rinse cooked pasta in cold water; set aside.
• Add the half and half to a small cooking pot and bring just to a boil, stirring occasionally.
• Remove from the heat. Add in the cayenne, onion powder, garlic powder, salt and mustard powder and stir until combined.
• Add in the sharp cheddar cheese and stir until combined and the cheese is melted.
• Add cheese sauce to the pasta and toss to combine.
• Serve hot.

GLUTEN FREE MACARONI AND CHEESE

Steps:

• Preheat oven to 375° F and grease 13 x 9 casserole dish.
• Cook macaroni according to package directions BUT reduce cooking time so the pasta is still quite a bit firm.
• Drain macaroni and set aside.
• Melt butter in medium saucepan.
• Stir in seasoned salt and pepper; remove from heat and set aside.
• In a large mixing bowl, whisk corn starch into milk until smooth.
• Stir milk into butter mixture and whisk until well-blended.
• Stirring constantly, cook over medium heat until thickened (about 5 minutes or so) and remove from heat.
• Stir three cups of shredded cheese into sauce until melted; reserve one cup of cheese for topping.
• Combine cheese mixture with macaroni and spoon into prepared pan.
• Top with crunchy topping (recipe below) and reserved shredded cheese.
• Bake uncovered for 25-30 minutes or until crunchy topping is nice and toasty.
• CRUNCHY TOPPING: Pulse in a food processor until it becomes coarse crumbs: 2 slices toasted gluten-free bread; 1 tsp butter, softened; 1/2 teaspoons paprika.

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.

GLUTEN-FREE CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Mix flour, pecans, butter, and brown sugar together in a bowl until mixture has a sandy texture. Drop a heaping tablespoon of the mixture into the bottom of each muffin cup; press to create a flat and even crust.
• Bake in the preheated oven until crust is dry, about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
• Beat cream cheese in a large bowl with an electric mixer on low speed until very creamy. Add sugar and salt; mix well. Beat in eggs one at a time until smooth. Beat in vanilla extract and lemon extract.
• Pour cream cheese mixture evenly over each crust.
• Bake cheesecakes in the preheated oven until set, about 20 minutes. Let cool completely, about 20 minutes. Cover and refrigerate until firm, at least 2 hours.

GLUTEN-FREE TEX MEX MAC AND CHEESE

Steps:

• Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 3-quart saucepan, heat soup and milk to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta. Spoon into casserole
• Bake uncovered 20 minutes or until edges are bubbly. Refrigerate leftovers.

GLUTEN-FREE MAC AND CHEESE

Steps:

• Preheat oven to 375 degrees.
• Grease 9 x 13 inch baking dish.
• Cook macaroni as directed on package, BUT, reduce cooking time so it is still firm. Drain and set aside.
• Melt butter in saucepan.
• Stir in salt and pepper, remove from heat.
• In a large bowl, whisk cornstarch and milk until smooth.
• Whisk milk mix into butter mix and blend well.
• Stir constantly over medium heat until thickened, (about 5 minutes), remove from heat.
• Stir 1 cup of the cheese into sauce until melted: reserve 1 cup of cheese for topping.
• Combine cheese mix with macaroni and spoon into prepared dish.
• Top with remaining cheese.
• Bake uncovered 25 - 30 minutes or until cheese is toasted.