MacNCheesy Muffin Appetizers
Great appetizer for your holiday list that won’t last long especially with kiddos and I mean BIG kiddos too! I’m planning to make some this weekend to take to friends to try out the recipe! I will also add my photo!
Ingredients
  • Gluten Free Mac N Cheese
  • 1 Box Quinoa pasta macaroni or Jovial brand elbow pasta
  • 4 Tablespoons1/2 stick unsalted butter
  • 4 Tablespoons Bob Red Mills All Purpose Gluten Free Flour
  • 2cups ½whole milk or use almond or coconut milk is allergic to dairy
  • cup ½half-half or coconut cream
  • freshly ground black pepper
  • kosher salt
  • 1/8teaspoon Cayenne Pepperoptional
  • 1 Cup grated sharp Cheddar Cheese
  • cup ½half-half or coconut cream
  • freshly ground black pepper
  • kosher salt
  • 1/8teaspoon Cayenne Pepperoptional
  • 1 Cup grated sharp Cheddar Cheese
Instructions
  1. Melt butter and add flour whisking and cooking for a minute or two. Keep whisking while adding the milk and half/half. Continue to whisk constantly until the sauce thickens about two minutes. Whisk in the cheese. Add salt and pepper. Remove from heat.
  2. Make pasta according to directions, drain and add to cheese sauce. Add a little pasta water to thin if necessary.
  3. After I make these this weekend, I’ll put in exact measurements of the items below…
  4. Ian’s Gluten Free Panko Bread Crumbs ( I buy them at Whole Foods)
  5. Melted Butter
  6. Parmesan Cheese
  7. Mix bread crumbs with some melted butter and add the parm cheese. Press this mixture into a nonstick small muffin pan and scoop about a spoon full of MacNCheese on and top with more of the crumb mixture. Bake on 350 for about 12 to 15 minutes until golden brown. YUMMMMMM!
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