Gluten-Free Caprese Mac and Cheese Bites

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Average Rating: 4.5 | Rated By: 2 users

Here is a wonderful mac and cheese snack that can also be served as an appetizer. The creamy pasta is topped with fresh tomatoes, basil and mozzarella cheese. At parties, this mini Caprese mac and cheese is always a big hit.

 

 

Ingredients

  • Non-stick cooking spray
  • ¼ cup gluten-free breadcrumbs
  • 1 ¾ cups uncooked gluten-free elbow macaroni pasta
  • 2 Tbsp. tapioca starch
  • 1 cup full fat milk
  • ½ cup thinly sliced green onions
  • 1 cup grated white cheddar cheese
  • 1 cup grated mozzarella cheese, divided
  • ¾ tsp. sea salt
  • ¼ tsp. GF ground nutmeg
  • 1 large tomato, quartered and thinly sliced
  • ¼ cup fresh basil leaves, chopped
  • Instructions

  • Preheat oven to 400 F
  • Cook the pasta as per package directions
  • Generously spray 36 mini muffin tins with cooking oil and evenly sprinkle with gluten-free breadcrumbs
  • In a large saucepan, whisk together milk and tapioca. Add Cheddar cheese, 1/2 cup mozzarella cheese, green onions, salt and nutmeg. Cook over medium-low heat until the sauce starts to thicken
  • Add cooked pasta and stir until well coated, remove from the heat
  • Spoon mixture into the prepared muffin tins and lightly press down. Top each muffin cup evenly with tomato, basil and remaining mozzarella cheese
  • Bake for 10 – 12 minutes or until golden
  • Cool for 10 minutes, then remove from the pan, by loosening the edges first.


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