Preheat oven to 350 degrees. Butter six 8-ounce ramekins or a 2-quart baking dish. Microwave 1 tablespoon butter until melted, then toss with cereal and Parmesan. In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and cook until softened, 4 minutes. Aug 08, 2021 Preheat oven to 350 F. Put 2 tablespoons of unsalted butter in a 3-quart baking dish. Fill a large stockpot half full with water. Cover and bring water to boil over high heat. Add gluten-free elbow macaroni noodles and a pinch of salt and return water to a boil. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the Gluten Free flour and mustard and keep it moving for about five minutes, making sure the mixture is completely smooth. Stir in the milk, onion, and paprika. Simmer for ten minutes. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper.

Friends...I did a thing. A Mac and cheese thing. I shared these gluten-free baked Mac and cheese bites, made with Bob’s Red Mill Almond Flour, on my story yesterday and asked if you wanted the recipe today - well, you got it.

Whether you make these as an at-home summer BBQ app or the ideal anytime snack, I think the game has been changed.

Ingredients:

1 box of gluten-free elbow pasta

almond milk

cheese of your choosing (I used regular aged cheddar, white aged cheddar, and parmesan) - shredded

paprika, salt, pepper

Bob’s Red Mill Almond Flour

eggs

Directions:

Easy Baked Mac And Cheese

1. Start by cooking your gluten-free pasta according to the time and instructions on the box.

2. While it’s cooking, in a separate saucepan, start your cheese sauce by heating your almond milk and adding in your shredded cheese, salt, pepper, and paprika. I used about 1 cup of milk, 2/3 cup of regular aged cheddar cheese, 2/3 cup of shredded parm, and 1/3 cup of white aged cheddar cheese. Stir consistently until it reaches a creamy, sauce-like consistency and the cheese is melted through. You’re going to want the sauce to be on the thicker side so that it can help to hold the pasta together.

3. Combine and toss your cooked and drained pasta with the cheese sauce and transfer the mixture to a parchment lined baking dish - mine was 8x8. Spread the Mac and cheese mixture evenly in the pan and place in the freezer until solid.

4. Once firm, preheat your oven to 400 and take the pasta out of the pan and cut it into squares with a warm knife.

5. Then, set up your “breading” station by filling one bowl with almond flour, salt, pepper, and paprika and a second one with beaten eggs.

6. Dredge the squares in egg and then coat thoroughly with the almond flour, placing them onto a parchment lined baking pan.

7. Bake at 400 for about 15-20 minutes depending on your oven and then broil for a few extra minutes.