Mini Mac 'n' Cheese Cakes

Happy Friday Lovely Foodies! Last night I was cooking up a storm while also co-dealing with our fun move. Oh yes, we are still trying to handle the move six weeks later. Mayflower and all of their entities are the most incompetent business I have ever encountered in my adult life. The company got everything wrong; and, we are paying… literally. I do not know if it was the pure frustration or running around the kitchen with only some fluffernutter in my stomach but I suddenly got sick. It was horrific for a couple of reasons. Most importantly, I was not able to eat dinner! It was sad.

Even though I was not able to enjoy dinner last night, I know what I made will be enjoyable for all of you. For my Kid – Friendly Friday segment this week I give to you Mini Mac and Cheese Cakes! They are super easy and super yummy. Oh, and they can easily be gluten free!

Adapted from Gluten Freely

Here is what you will need:

  • 1 to 1 ½ cup uncooked macaroni noodles [if you are Gluten Free then use GF noodles!]
  • 3 cups Corn Chex Cereal, finely crushed
  • 3 cups shredded Cheddar Cheese
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoons gluten free flour blend
  • 1 cup whole milk
  • ¼ teaspoon salt

Directions:

  • Preheat the oven to 350 degrees F
  • Cook and drain the macaroni as directed  [using the ¼ teaspoon of salt in the water if you like]
  • Move oven rack to the lower third of the oven
  • Lightly grease 12 regular sized muffin tins
  • In a medium bowl, mix crushed cereal, 1 cup of the cheese & the 4 tablespoons melted butter together

  • Divide mixture among muffin cups; press firmly in bottom and up the sides of the muffin cups with your hands

  • In a large saucepan over medium heat, whisk together remaining butter and flour blend for about a minute
  • Gradually stir in warmed milk with whisk
  • Cook and stir about 5 minutes until thickened
  • Add the remaining 1 ½  cups shredded cheddar cheese and whisk together until completely melted
  • Pour over the cooked macaroni & and incorporate 

  • Spoon about ¼ cup mixture into each crust lined cup

  • Sprinkle the remaining ½ cup cheese on top of each of the muffin cups
  • Bake for about 20 minutes until golden brown

  • Cool and EAT!

This is such a great idea to get the kids involved and it is not the typical macaroni and cheese recipe that everybody thinks the kids love. I know that children love macaroni & cheese, I mean, I love macaroni & cheese, but it gets boring after a while. This is a great way to spruce up the age – old staple while getting the kids involved in a different way.

I hope you all enjoy & Happy Friday!

Until Next Time,

Happy Macaroni & Cheesin’