Ingredients:
½ box Gluten Free elbow macaroni, I use Barilla.
2 tbsp Dairy Free butter, I use the Earth Balance sticks.
4 tbsp Dairy Free cream cheese, I use Daiya brand.
1 egg, beaten
2 tbsp Gluten Free flour, I use Bob’s Red Mill.
1½ cup Dairy Free milk, I use Almond Breeze unsweetened original.
2 cups Dairy Free cheddar cheese, I use the Daiya brand.
½ tsp salt and pepper
Directions:
Preheat the oven to 400 F.
Spray mini muffin tins with cooking spray.
Cook elbow pasta to package directions.
Place butter and flour in pan on medium heat and whisk until butter is melted.
Add milk slowly to smooth mixture and simmer.
Add 1½ cups cheese, cream cheese, salt and pepper.
Stir continually until smooth and remove from heat.
In a large bowl, stir pasta, cheese sauce and egg until well mixed and pasta is evenly coated.
Spoon mac and cheese into tin and top with a pinch of remaining cheese.
Bake for 15 minutes until lightly brown.
Cool 5 minutes before removing from the tin. Serve.
Enjoy!!
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