Gluten-Free Mac and Cheese Cup
Indulge in a bite-sized twist on a classic comfort food with these Gluten-Free Mac and Cheese Cups! Perfect for gluten-sensitive eaters and anyone who loves handheld, cheesy goodness, this recipe combines tender gluten-free elbow macaroni with a creamy, velvety blend of cheddar and Parmesan cheese. A simple roux made with gluten-free flour creates the ultimate smooth cheese sauce, while a crispy topping of gluten-free breadcrumbs and fresh parsley adds the perfect crunch. Baked in a muffin tin for easy portioning, these golden, bubbling cups are ideal for a crowd-pleasing appetizer, lunchbox treat, or party snack. Quick to prepare in under 40 minutes, these mini mac and cheese cups are sure to become a family favorite!
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Recipe Information
Ingredients
- 200 grams Gluten-free elbow macaroni
- 2 tablespoons Unsalted butter
- 2 tablespoons Gluten-free all-purpose flour
- 1.5 cups Whole milk
- 150 grams Shredded cheddar cheese
- 50 grams Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Paprika
- 0.5 cup Gluten-free breadcrumbs
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
Cook the gluten-free macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the gluten-free flour and cook for about 1 minute, stirring constantly to form a roux.
Gradually whisk in the milk, ensuring there are no lumps, and cook until the mixture starts to bubble and thicken, about 3-5 minutes.
Remove the saucepan from heat and stir in the cheddar cheese and Parmesan cheese until melted and smooth. Season with salt, pepper, and paprika.
Add the cooked macaroni to the cheese sauce and mix until the pasta is fully coated.
Spoon the mac and cheese mixture into the prepared muffin cups, filling each cup to the brim.
In a small bowl, combine the gluten-free breadcrumbs with chopped parsley and sprinkle this mixture evenly over the tops of the mac and cheese cups.
Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and the cheese is bubbling.
Allow the mac and cheese cups to cool in the pan for a few minutes before carefully removing them. Serve warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 4039 mg | 176% | |
| Total Carbohydrate | 281.4 g | 102% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 23.0 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2226 mg | 171% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 916 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
