I Must Love Me Too

If you have neglected yourself,
make a sincere apology to thee.
Gather the "love-me-not-petals" of your life
and start counting "I-must-love-me-too".
In no time at all you have
a beautiful flower blossom within you. ~ Dodinsky Writings

Friday, November 5, 2010

Mini Mac & Cheese Cakes

Mini Mac & Cheese Cakes

Courtesy of Silvana Nardone

Prep Time: 25 Min
Start to Finish: 50 Min
12 Servings


  • 1 cup uncooked gluten-free elbow macaroni
  • 3 cups Corn Chex cereal, finely crushed
  • 2½ cups shredded cheddar cheese
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon store-bought gluten-free
  • flour blend
  • 1 cup whole milk, warmed (I use plain almond milk)
  • 2¼ cups cooked gluten-free elbow macaroni
  • 1 egg yolk, lightly beaten, plus 1 egg white,
  • beaten until stiff but not dry
  • ¼ teaspoon salt


1. Cook and drain macaroni as directed on package.
2. Move oven rack to the lower third of the oven. Heat oven to 350ºF. Lightly grease 12 regular-size muffin cups.
3. In a 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.
4. 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 ¼ cup of the macaroni mixture into each crust-lined cup. Top with remaining ½ cup cheese.
5. Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm.

Note: Look for gluten free on packaging. Wheat Chex and Multi-Bran Chex are not gluten-free.

SOURCE: http://www.celiaccentral.org/News/NFCA-Blogs/Recipe-of-the-Week/113/