Mac & Cheese Bites

1 pound of any short cut gluten-free pasta, I prefer elbows or shells

2 tablespoons butter

3 tablespoons grated parmesan cheese

3 ounces fontina cheese, shredded

4 ounces sharp cheddar cheese, shredded

1 teaspoon garlic powder

Salt and freshly ground black pepper

½ cup Coley’s Crumbs breadcrumbs

1 cup broccoli florets, blanched

Preheat oven to 350°F

Fill a large pot three quarters of the way full with water and a handful of salt. Set pot

over high heat until you see a rumbling boil. Turn the heat down to medium-high

and boil the pasta until pasta is just pasted al dente, about 10 to 12 minutes. Drain

pasta and add in butter and parmesan, fontina, and cheddar cheeses. Mix until

thoroughly combined.

Take a mini muffin tin and spray with gluten-free butter spray. Fill each tin with a

teaspoon of mac and cheese. Top with a couple pieces of broccoli and sprinkle with

breadcrumbs. Repeat until all tins are filled.

Bake for 15 to 20 minutes until golden brown. Take out and let cool for 5 to minutes. Serve immediately.