Comfort food for lunch or dinner is just what you need on your workdays! Swap the classic cheesy pasta for a creamy Cheddar gluten free mac and cheese muffin. I top this delicious recipe off with a little sprinkle of gluten free breadcrumbs for a mac and cheese treat that’s reminiscent of your family’s home-cooked recipe.
Must try: Easy Tomato, Cucumber and Apple Cheese Melt Sandwich
The Recipe
To make these gluten free mac and cheese muffins, get started by cooking the pasta according to the package instructions. Drain, rinse and set aside. Melt the butter in a medium pot over medium heat. Add the flour, whisk until combined, then pour in the water and the milk and whisk until smooth and just thickened.
Add the pasta, black pepper, garlic, paprika and pinch of salt and bring to simmer. Cook for 5 minutes and turn the heat to low. Toss the grated Cheddar cheese and keep stirring until the mixture is smooth.
Preheat your oven to 190°C ~375°F and line 6-cup muffin tin with paper liners. If you don’t have paper cupcake or muffin tin liners, use a non-stick spray. Scoop the mixture into the prepared muffin tin. Sprinkle the tops of the muffins with gluten free breadcrumbs and bake for 15-20 mins or until the pasta is bubbling and golden.
In the meantime, in a medium saucepan, combine the tomatoes, chopped onion, garlic, olive oil, oregano, black pepper and paprika. Lower the heat and steady simmer for about 45 minutes, or until the oil float free of the tomatoes. Stir for another 15-20 minutes, then remove from heat and discard the onion. Add a pinch of salt.
Remove from the oven and sprinkle fresh chopped parsley on the top. Serve immediately with the Marinara sauce. Bon Appetit!
The marinara sauce can be kept well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.
“Life is great. Cheese makes it better.”
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Gluten Free Mac and Cheese Muffins with Marinara Sauce
Ingredients
For the Mac and Cheese
- 150 g Gluten free cavatappi pasta
- 2 tbsp Lurpak unsalted butter
- 2 tbsp Gluten free white flour
- 1 cup Water
- 1 cup Whole milk
- 100 g Cheddar cheese (grated)
- 1 tsp Black pepper
- 1 tsp Garlic granules
- 1 tsp Sweet paprika
- 1 Pinch of salt
- 2 tbsp Gluten free breadcrumbs
- 1 tbsp Fresh chopped parsley
For the Marinara Sauce
- 400 g Tomatoes (peeled)
- ½ Onion (peeled and halved)
- 1 clove Garlic
- 1 tbsp Extra virgin olive oil
- 1 tsp Oregano
- 1 Pinch of sweet paprika
- 1 Pinch of black pepper
- 1 Pinch of salt
Instructions
- Cook the pasta according to the package instructions. Drain, rinse and set aside.
- Melt the butter in a medium pot over medium heat. Add the flour, whisk until combined, then pour in the water and the milk and whisk until smooth and just thickened.Â
- Add the pasta, black pepper, garlic, paprika and pinch of salt and bring to simmer. Cook for 5 minutes and turn the heat to low. Toss the grated Cheddar cheese and keep stirring until the mixture is smooth.
- Preheat the oven to 190°C ~375°F. Line a 6-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
- Scoop the mixture into the prepared muffin tin. Sprinkle the tops of the muffins with gluten free breadcrumbs and bake for 15-20 mins or until the pasta is bubbling and golden.
- In the meantime, in a medium saucepan, combine the tomatoes, chopped onion, garlic, olive oil, oregano, black pepper and paprika. Lower the heat and steady simmer for about 45 minutes, or until the oil float free of the tomatoes. Stir for another 15-20 minutes, then remove from heat and discard the onion. Add a pinch of salt.
- Remove from the oven and sprinkle fresh chopped parsley on the top. Serve immediately with the Marinara sauce.
- Bon Appetit!