When you cook and bake a lot, the word gets out. Pretty soon you get regulars dropping by. Especially if you are a Mom. Every once in a while you get special requests. One of my daughters good friends Cassie asked me to make these. She originally called them mac and cheese balls wrapped with bacon, but I needed more of a meal. Her Father had recent surgery so I signed up to bring some food. I knew when I volunteered that I would try to make Cassie these muffins. They were a hit!
Gluten-Free Bacon Wrapped Mac & Cheese
adapted from Emily Bites
4 c cooked quinoa macaroni
1 TBSP butter
1 TBSP maninis gluten free flour
1 cup 2% milk
2 tsp garlic cloves, minced
3 oz sharp cheddar cheese, shredded
3 oz Smoked Gouda, shredded
Salt and pepper to taste
Parmesan cheese to top.
1 package of bacon
To make the muffins, you must first start with the bacon. You will need to cook it halfway to get out a lot of the bacon fat and grease. You want to cook it on the griddle until just before it would get crispy. Drain and then working quickly wrap the bacon around the inside of each muffin tin.
Pre-heat the oven to 400. Lightly mist a 12-cup muffin tin with cooking spray and set aside.
In a small sauce pot, melt the butter over medium heat.
Add the flour, mixing it into the butter until thick. Stir in the milk and garlic and raise the temp to bring the mixture to just under a boil. Add the cheese and whisk mixture together until thoroughly combined into a cheese sauce.
Remove the cheese sauce from heat and then mix in the egg until combined. This will bind together the macaroni.
In a large bowl, combine the pasta, cheese sauce, salt and pepper and mix together. Spoon the mixture evenly into the cups of your prepared with bacon muffin tin.
Sprinkle with Parmesan cheese.
Bake for 10-15 minutes until the tops slightly brown. Let cool 5 minutes before removing from muffin tin.