Easy and yummy party appetizer that everyone will love, littles and bigs!
Gluten free, non-stick cooking spray
½ pound gluten free elbow pasta (I use Jovial brand) (2 cups uncooked)
¾ cup plus 2 tablespoons almond milk
2 teaspoons Arrowroot
2 tablespoons Keri Gold butter
½ white onion, very finely diced
¾ teaspoon kosher or fine sea salt
½ teaspoon black pepper
¼ teaspoon nutmeg – freshly grated
¼ cup plus 2 tablespoons parmesan cheese, grated
1 cup yellow or white cheddar cheese, grated
2 tablespoons gluten free panko style bread crumbs (I use Ian’s brand from Whole Foods)
2 large ripe tomatoes, chopped
½ cup coconut palm sugar (or brown sugar)
Juice of 1 lemon
2 cloves garlic, minced
½ inch piece of fresh ginger, peeled and finely grated
¼ teaspoon ground cloves
1 teaspoon salt
½ teaspoon black pepper
Gluten Free Mac and Cheese Bites
Preheat oven to 425 degrees. Spray 36 mini muffin tins well with coconut oil non-stick cooking spray.
Cook the pasta in heavily salted boiling water per the package directions. Drain and rinse with hot water.
In a small bowl, stir together 2 tablespoon of milk with arrowroot.
In a large skillet, melt the butter over medium heat. Add the onion, salt, pepper and nutmeg and cook until the onions very soft but not browned, about 5 minutes. Add the remaining ¾ cup of milk and bring to a boil. Stir in the corn starch mixture and boil until thickened, just a few seconds. Stir in ¼ cup of parmesan cheese and the cheddar cheese. Lower heat and stir until the cheeses are melted. Add the cooked pasta and stir to coat the pasta with the cheese sauce. Taste and add some more salt and pepper if needed.
Combine the remaining 2 tablespoons of parmesan cheese with the bread crumbs.
Spoon rounded tablespoons of the mac and cheese mixture into the prepared muffin tins, gently pressing down with the back of a spoon. Sprinkle as pinch of the bread crumb mixture on top of each mac and cheese bite and bake for 11 – 12 minutes or until the bites are golden brown and sizzling. Let cool for 5 minutes then run a knife around each bite and remove from the pans.
Combine all ingredients in a large skillet and cook over medium-high heat. As the tomatoes start to soften, about 2 minutes, mash them with a spatula or potato masher. Continue to boil the mixture until it is thick and the liquid has been reduced (when you drag a spatula across the bottom of the pan, it should leave a path free of running liquid), about 10 minutes. Let jam cool then store in a clean jar, covered in the refrigerator for up to 1 week.
Serves 36 appetizers and 1 pint of jam
Gluten Free Lady