Gluten-Free Mac & Cheese Bites
Bite size comfort food! The perfect little bite of Macaroni and Cheese! Crisp outside, tender bites of cheesy gluten-free mac and cheese on the inside! And super easy recipe is stovetop to oven, no frying involved. Perfect for snacks, appetizers and Game Day!Recipe makes 48 minis OR 24 full size. Recipe halves well. See below for more options.
Servings: 48 mini bites*
Equipment
Ingredients
- 3 tablespoons butter or dairy-free butter
- 3 tablespoons gluten-free all purpose flour we used GF Jules (affiliate link]
- 3 cups milk preheated (we've used both 1%, 2% and whole milk and all have worked well)
- ½ teaspoon yellow mustard sometimes we use only 1/4 teaspoon so start with 1/4 and taste
- 3/4 teaspoon salt or more to taste
- large pinch black pepper
- 12 oz gluten-free elbow macaroni we used BioNaturae- affiliate link
- 3 cups sharp Cheddar cheese shredded
Buttered Breadcrumb Topping
- ¾ cup Panko or Plain Bread Crumbs we used Aleia's - afiliate link
- 1-2 tablespoons butter or dairy-free butter melted
Instructions
- Preheat oven to 350F degrees and line your muffin tins or mini muffin tins with paper liners and spray generously with cooking oil. Set aside.
Buttered Breadcrumbs
- If using buttered breadcrumbs, combine bread crumbs with melted butter and mix together with a spoon. Set aside.
Cook Pasta
- Bring a large pot of water to a boil. Salt and cook elbow macaroni according to package until al dente. Drain.
Make Cream Sauce
- While the pasta water boils and pasta cooks, melt butter in a large saucepan. Stir in flour until smooth. Cook, stirring over low heat, about 2 minutes.
- Gradually whisk in hot milk until smooth. Cook, stirring constantly until mixture boils. Lower to low heat and continue cooking until thick and smooth, about 10 minutes.
- Season with mustard, salt and pepper.
Mix together
- Add 2 cups of cheese and the cooked pasta to the sauce. Mix to combine well.
- Spoon into prepared muffin tins.
- Top with remaining cheese, then buttered breadcrumbs.
- Bake for 30 mins or until the top is golden and edges bubbly.
- Let cool and set a few minutes in muffin tins. Remove and serve immediately. Enjoy!
Notes
There is lots of versatility in how to bake this recipe.
You can make them with…
- mini muffin tins as I did here and make 48 mini bites.
- full size muffin tins and make 24 larger “bites”
- make 24 minis, 12 full size.
- You could even make part in muffin cups and part in a regular baking pan!
- Or halve the recipe and make halve the quantity.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
