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These mini mac and cheese cups are gluten-free and super tasty! Nicole Hunn has done it again with a plethora of great gluten-free recipes! www.glutenfreefrenzy.com
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Mini Macaroni Cups Gluten-Free Small Bites Cookbook

This tasty mini macaroni cups or perfect for parties
Prep Time15 minutes
Cook Time40 minutes
cool5 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: American
Keyword: gluten free mini macaroni cups, macaroni recipe, mini macaroni cups
Servings: 24 cups
Calories: 155kcal

Ingredients

  • 8 ounces small dried gluten-free pasta like elbows
  • 1 to 2 tablespoons 14 to 28 g extra-virgin olive oil
  • 2 tablespoons 28 g unsalted butter, chopped
  • 3 tablespoons 27 g Basic Gum-Free Gluten-Free Flour (see below)
  • 6 fluid ounces ½ can evaporated milk
  • 1 to 1¼ cups 8 to 10 fluid ounces milk, at room temperature
  • 4 ounces part-skim mozzarella cheese shredded
  • 4 ounces sharp yellow Cheddar cheese shredded
  • ¼ teaspoon kosher salt
  • ? teaspoon freshly ground black pepper
  • 1 egg 50 g, weighed out of shell, at room temperature, beaten
  • THE HOMEMADE FLOUR BLENDS: All the flour blend recipes that follow can be multiplied by as many factors as you like. I typically make at least 10 cups at a time by just multiplying every ingredient by 10 placing the ingredients in a large, airtight, lidded container, and whisking very well. For an online calculator that does the math for you, please see the page “Flour Blends” on my website Gluten-Free on a Shoestring.
  • 1 cup 140 g Basic Gum-Free Gluten-Free Flour
  • 93 grams about 9? tablespoons superfine white rice flour (66%)
  • 32 grams about 3½ tablespoons potato starch (23%)
  • 15 grams about 5 teaspoons tapioca starch/flour (11%)

Instructions

  • Boil the pasta in a large pasta pot to an al dente texture, according to the package directions.
  • Drain the pasta, return it to the pot, and toss it with olive oil to prevent it from sticking together. Cover the pot and set it aside.
  • Preheat your oven to 375°F.
  • Generously grease the wells of two 12-cup standard muffin tins, and set them aside.
  • To make the cheese sauce, melt the chopped butter in a medium-size, heavy-bottomed saucepan over medium heat.
  • Add the flour and whisk to combine well. The mixture will clump at first, and then smooth after it cooks for a minute or so. This is the roux that will thicken the cheese sauce.
  • Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light-brown color, about 2 minutes.
  • Add the evaporated milk to the roux very slowly, stirring constantly to break up any lumps that might form.
  • Add 1 cup of milk, and whisk to combine well.
  • Bring the mixture to a simmer, and continue to cook, stirring occasionally, until thickened and reduced by about one-quarter, about 7 minutes.
  • The sauce should coat the back of a spoon.
  • Remove the saucepan from the heat, add the shredded cheeses, salt, and pepper, and mix to combine. The cheese sauce should be very thickly pourable.
  • Add the beaten egg to the remaining milk, and pour the mixture into the cheese sauce, mixing constantly.
  • Pour the hot cheese sauce over the cooked pasta, and stir carefully to coat all of the pasta in the cheese sauce without breaking up the pasta at all.
  • Fill the prepared wells of the miniature muffin tins just past the top with the macaroni and cheese mixture, and press down carefully but firmly to pack the mixture into the well.
  • Place the muffin tins, one at a time, in the center of the preheated oven.
  • Bake for about 15 minutes or until the tops are golden brown.
  • Remove from the oven and allow to cool in the muffin tins for 5 minutes before running a toothpick around the edge of each muffin well to loosen the cups and popping them out.
  • Serve warm.

Nutrition

Calories: 155kcal | Carbohydrates: 18g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 109mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 0.5mg