Friends…I did a thing. A Mac and cheese thing. I shared these gluten-free baked Mac and cheese bites, made with 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 1 gluten free elbow pasta
almond milk
cheese of your choosing, shredded
paprika, salt, and pepper to taste
almond flour
eggs, beaten
Directions
- Start by cooking your gluten-free pasta according to the time and instructions on the box.
- 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.
- Combine and toss your cooked and drained pasta with the cheese sauce and transfer the mixture to a parchment lined baking dish – mine was 8×8. Spread the Mac and cheese mixture evenly in the pan and place in the freezer until solid.
- Once firm, preheat your oven to 400 and take the pasta out of the pan and cut it into squares with a warm knife.
- Then, set up your “breading” station by filling one bowl with almond flour, salt, pepper, and paprika and a second one with beaten eggs.
- Dredge the squares in egg and then coat thoroughly with the almond flour, placing them onto a parchment lined baking pan.
- Bake at 400 for about 15-20 minutes depending on your oven and then broil for a few extra minutes
