Its easy to over indulge on mac’n cheese but with these portion controlled cups its easy to stay on track! Unlike most mac’n cheese recipes that use regular wheat noodles we used rice pasta, which is gluten free, easier to digest and use as energy. Packed with nutritious veggies, these small cups will leave you feeling full and satisfied. Try these out next time you’re in need of a new dinner time favourite!
2 cups brown rice elbow pasta
1 1/2 cups grated marble cheese
1/2 cup Zerto grated parmesan cheese
2 large eggs
1/2 cup Edensoy unsweetened soy milk or cream
1/2 cup goat chevre
3 cups organic broccoli, chopped into small florets
1/2 cup organic red pepper, finely chopped
1/2 cup organic green onion, finely chopped
1/4 cup organic carrot, grated
1 tsp. Herbamare
fresh cracked black pepper
2 tbsp. melted butter
3/4 cup gluten free breadcrumbs
1/4 cup Zerto grated parmesan cheese
Cook brown rice elbows in lightly salted water until al dente, about 9 minutes. Drain. Place in a bowl and toss in marble cheese and 1/2 cup parmesan cheese. Stir until melted. Place broccoli florets in boiling water for 3 minutes. Drain. Combine the red pepper, carrot, and green onion and add this to the pasta mixture. Beat eggs, chevre, Herbamare and soymilk together. Add to the pasta mixture. Season with pepper.
Line muffin tin with paper liners and fill each paper cup with macaroni mixture. In a small bowl, combine breadcrumbs, 1/4 cup parmesan cheese, and melted butter. Divide this mixture evenly amongst the macaroni cups, adding it on top, and gently press down. Bake at 350F for 20 minutes. Let cool for 5-10 minutes before removing paper liners.