3 Gluten Free Muffin Tin Recipes | Back to School Lunch Ideas

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Mac & Cheese Cups: Recipe Below!

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Today I'm sharing 3 gluten free recipes that make great portable lunches!

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More Recipes
3 Muffin Tin Breakfast Recipes: http://bit.ly/1QFouLN
3 Mac & Cheese Recipes: http://bit.ly/1nabfEJ



Mac & Cheese Cups
1lb macaroni, cooked and drained (I used brown rice macaroni to keep these gluten-free)
2½ cups butternut squash, cubed
1 cup chicken or vegetable broth
1 cup milk
1 clove garlic, minced
3 tbsp plain Greek yogurt
1 cup Gruyere OR sharp cheddar cheese, grated
½ cup parmesan, freshly grated
1 tsp smoked paprika
salt and pepper

Preheat oven to 375°F.
Generously grease a muffin tin. Set aside.
In a large saucepan combine butternut squash, vegetable broth, milk and garlic.
Simmer over medium-low heat until squash is cooked through. Keep a close eye on it because you don’t want the milk to scald.
Transfer squash and broth mixture into a food processor.
Carefully pulse mixture until it is smooth. **Caution: Blending hot liquid can be dangerous. Be sure to allow the steam to escape to avoid an accident.
Add Greek yogurt, cheese, smoked paprika, salt and pepper.
Blend mixture until it’s completely smooth.
Pour cheese sauce over cooked macaroni and stir until it’s evenly coated.
Fill each muffin cup with mac and cheese mixture.
Bake at 375°F until the mac and cheese is set and has become crispy on top, between 20 and 30 minutes.
Store in the refrigerator for up to 4 days or in the freezer for 3 months.
Enjoy!

USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.

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