Mini Mac-and-Cheese Cakes with Corn Chex Crust

This Sunday, October 24th, I’ll be a guest at the NFCA’s (National Foundation for Celiac Awareness)  Appetite for Awareness 2010. You’ll either find me baking up these Mini Mac-and-Cheese Cakes with Corn Chex Crust or signing copies of my new book, Cooking for Isaiah. I’m happy to be working with my friends at Chex since it’s one of the first ingredients I turned to when Isaiah was first diagnosed as gluten intolerant. I especially like using it as my substitute for bread crumbs or in place of crumbled cookies to make a sweet or savory crust, like I do here for the mac-and-cheese cakes. For more information on all the delicious recipes Chex is cooking up gluten-free, check out their website. See you in Philly!

Photo courtesy of Chex ®


Mini Mac-and-Cheese Cakes with Corn Chex Crust

Prep Time: 25 minutes

Cook Time: 50 minutes

Yield: 12


1 cup uncooked gluten-free elbow macaroni

3 cups Corn Chex ® cereal, finely crushed

2 1/2 cups shredded Cheddar cheese (10 oz)

5 tablespoons unsalted butter, melted

1 tablespoon gluten-free flour blend

1 cup whole milk, warmed

1 egg yolk, slightly beaten

1/4 teaspoon salt

1 egg white, beaten until stiff but not dry


  1. Cook and drain macaroni as directed on package.
  2. Move oven rack to lower third of oven. Heat oven to 350 ºF. Lightly grease 12 regular-size muffin cups.
  3. In medium bowl, mix crushed cereal, 1 cup of the cheese and 4 tablespoons of the melted butter. Divide mixture among muffin cups; press firmly in bottom and up sides of cups with spoon.
  4. In 3-quart saucepan, stir together remaining 1 tablespoon melted butter and flour blend with whisk; cook over medium heat 1 minute. Gradually stir in warmed milk with whisk; cook and stir about 5 minutes or until thickened. Remove from heat; stir in 1 cup of the cheese until melted. Stir in cooked macaroni, egg yolk and salt. Fold in beaten egg white. Spoon about 1/4 cup mixture into each crust-lined cup. Top with remaining 1/2 cup cheese.
  5. Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm.



  1. These look awesome, but I thought Isaiah was casein sensitive as well. Can he do the cheese now? I found a gluten & casein free mock cheese sauce at my local health food store that my kids really liked, but I’d love to have other options for a cheese sauce if you’ve got any ideas!!!

  2. This recipe looks so good, can’t wait to try it! Thank you so much! I have bought your book and love it.

  3. you should try Daiya cheese, it is completley dairy, gluten and soy free and tastes great!
    you can sub the cheese in this recipe for that and just use almond or rice milk instead.
    I can’t wait to try these.

  4. Thanks, Bridy for the cheese substitute recommendation! I will give it a try!

  5. Hi Dukenk8,

    Thanks for your comment! Yes, at first, Isaiah was gluten- and dairy-free. Our doctor believed that once his intestinal lining healed from the damage caused by his gluten intolerance, he could likely return to eating dairy. Essentially, he couldn’t eat anything acidic (dairy, citrus, etc.) that would further aggravate his condition. Luckily, I was able to slowly reintroduce dairy into his diet once his body healed. Cheddar and mozzarella were the first cheeses that were okay to eat according to his blood test results. Now, he eats pretty much all dairy, but in moderation.

  6. Can you reheat these in a microwave? i am single and am always looking for recipes that will have leftovers that I can take for lunch when I go to work.

  7. I can’t see why you can’t reheat them.
    For my son I put them in a small food Thermos for his lunches for school.
    I make mine dairy free and the kids love them!

  8. Hello…these sounds fabulous, but my daughter had a reaction with corn chex…I think due to the BHT preservative. Can I use a different base for these?

  9. Hi Cristina,
    Yes, any corn- or rice-based gluten-free cereals work really well. The less sweet, the better! Hope that helps. Let me know if you need specific brands.

    Talk soon,

  10. Silvana: That’s great that your son can now tolerate some dairy, but there are many of us out here that unfortunately cannot (or choose not to). So PLEASE keep including dairy-free options (at least) for ALL your GF recipes!!??

    And really: Daiya cheese is also Soy-Free?! I didn’t know that! 😀 THANKS, I will now start buying and using it, then, HUGS!!

  11. Oh and I’m going to sub unsweetened coconut milk for the milk, too.