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Red Pepper and Arugula Mini Mac & Cheese Bites

Red Pepper and Arugula Mini Mac & Cheese Bites
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 box Banza Elbows
  • 1 tablespoon butter
  • 2 tablespoons chickpea flour
  • 1 cup hot milk
  • 2 cups shredded reduced-fat cheddar cheese
  • ½ teaspoon salt
  • ½ cup diced roasted red peppers
  • 1 cup arugula
  • 1 egg
  • ½ cup gluten free bread crumbs
  1. Preheat oven to 350°F degrees. Cook pasta according to package directions. Drain.
  2. In the same pot, heat butter over a medium heat. Whisk in chickpea flour. Cook 1-2 minutes.
  3. Slowly whisk in milk, bring to a boil and reduce to a simmer until thickened, about five minutes.
  4. Turn the heat off and add in cheese and salt. Stir until cheese has melted.
  5. Add in pasta, red peppers and arugula. Toss until arugula starts to wilt. Season to taste with salt and pepper. Cool completely.
  6. Once the mac and cheese has cooled, add egg and breadcrumbs to the mac and cheese. Toss to combine.
  7. Grease a regular-sized or 2 mini muffin tin with non-stick cooking spray. Spoon mac and cheese into tins. Bake until golden brown, about 30 minutes. Cool slightly and serve.

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