Prep Time:25 min
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Start to Finish:50 min
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Makes:12 servings
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| 1 | cup uncooked gluten-free elbow macaroni |
| 3 | cups Corn Chex® cereal, finely crushed |
| 2 1/2 | cups shredded Cheddar cheese (10 oz) |
| 5 | tablespoons unsalted butter, melted |
| 1 | tablespoon gluten-free flour blend |
| 1 | cup whole milk, warmed |
| 1 | egg yolk, slightly beaten |
| 1/4 | teaspoon salt |
| 1 | egg white, beaten until stiff but not dry |
| 1. | Cook and drain macaroni as directed on package. |
| 2. | Move oven rack to lower third of oven. Heat oven to 350ºF. Lightly grease 12 regular-size muffin cups. |
| 3. | In 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 1/4 cup mixture into each crust-lined cup. Top with remaining 1/2 cup cheese. |
| 5. | Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm.
1 Serving: Calories 230 (Calories from Fat 130); Total Fat 14g (Saturated Fat 9g, Trans Fat 0g);Cholesterol 60mg; Sodium 310mg; Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 2g); Protein 8g % Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 15%; Iron 15% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 2 Fat Carbohydrate Choices: 1 MyPyramid Servings: 1/2 c Dairy, 1 tsp Fats & Oils
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