Are you a fan of crispy Mac and Cheese?
Kraft Macaroni and Cheese, $1.59 for 7.25 ounces. “Classic” was the first word that came to mind. When we think of mac and cheese brands, what probably comes to mind is Kraft. This is the stuff many of us grew up eating during our youth and maybe from time to time as adults. While Kraft remains the iconic brand of the mac and cheese world, there have been many new brands to Mac and Cheese Brands: The Big List of Brands Read More ». Macaroni and cheese is the ultimate in comfort foods. And the homemade baked version is even better. If you’re dealing with gluten allergies or sensitivity, then this gluten free mac and cheese version is the perfect solution. Like most kids, I remember that delicious blue box of the popular brand of mac and cheese.
Our gluten-free Mac and Cheese cups are cheesy, crispy and delicious all at the same time.
Kraft White Cheddar Pasta Shells. Per 1 cup: 320 calories, 3.5 g fat (1.5 g saturated fat), 670 mg sodium, 59 g carbs (2 g fiber, 8 g sugar), 12 g protein. Kraft took things up a notch with the white cheddar cheese pasta shell version of the beloved mac and cheese. Gluten Free Deluxe Shells & Cheese. Gluten Free Chocolate Baking Mix. Gluten Free Pancake & Baking Mix. LiveGfree is here to make your gluten free lifestyle easier and more delicious. We offer 17 gluten-free items from bread, pasta and pretzels to cookies, brownie mix and granola. Benefits of eating gluten-free.
Ingredients
- Gluten-free nonstick cooking spray
- Salt
- 2 cups gluten-free elbow pasta
- 2 tablespoons unsalted butter
- 2 tablespoons white rice flour
- 1 cup whole milk
- 8 ounces (2 cups) grated sharp cheddar cheese
- 1 large egg, beaten
- 2 tablespoons gluten-free breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons melted unsalted butter
Directions
Preheat oven to 425° F. Grease 12 standard muffin cups with nonstick cooking spray. Set aside.
Gluten Free Vegan Mac And Cheese Brands
Bring a large pot of water to a boil. Salt generously. Cook pasta according to package instructions. Drain well.
While the pasta cooks, prepare the sauce. Melt butter in a large saucepan over medium heat. Add rice flour. Cook, whisking constantly, until lightly brown, about 1 minute. Slowly add milk in a slow and steady stream. Bring to a boil. Cook until thick, about two minutes. Reduce heat to low. Add cheese, one handful at a time, stirring gently. Allow cheese to melt between each addition. Remove from heat. Add drained pasta. Stir to combine. Add egg. Stir until combined.
Spoon mac and cheese into prepared muffin cups. In a small bowl, stir together bread crumbs, Parmesan cheese and melted butter. Divide evenly over each muffin cup.
Bake until golden brown, about 20 minutes.
Store leftovers wrapped in the refrigerator for up to three days. Reheat, covered, on low power in the microwave or place the mac and cheese cups in a small baking pan. Add one tablespoon water to the pan. Cover the pan tightly with foil. Heat in a preheated 350° F oven until warm, about 15 minutes.
