Warm Win­ter Baked Pasta Dishes

Delight Gluten Free - - Enlighten - BY VANESSA WEIS­BROD, DE­LIGHT EX­EC­U­TIVE ED­I­TOR

Pump­kin & Gruyere Baked Mac­a­roni & Cheese Muffins

YIELD: 12 MUFFINS PREP TIME: 15 MIN­UTES TO­TAL TIME: 40 MIN­UTES GLUTEN-FREE, SOY-FREE, NUT-FREE, RICE-FREE

Th­ese mac and cheese muffins are the per­fect make-ahead din­ner for the kid­dos (and mom and dad too)! Eat them pip­ing hot out of the oven, or re­frig­er­ate for up to three days and re­heat in the mi­crowave be­fore serv­ing. 1. Pre­heat oven to 375 de­grees F. Line a 12-cup muf­fin pan with lin­ers or lightly spray the muf­fin cups with a non­stick spray and set aside.

2. Cook gluten-free pasta ac­cord­ing to pack­age in­struc­tions. Drain and set aside in a large mix­ing bowl.

3. While the pasta is cook­ing, in a medium-sized pot, heat but­ter over medium-high heat. Whisk in the corn­starch and cook, whisk­ing con­stantly, for 1 minute.

4. Slowly whisk in the milk and cook, whisk­ing con­stantly, un­til the mix­ture thick­ens, about 5 min­utes. The mix­ture should coat the back of a spoon.

5. Once the milk mix­ture is thick, stir in the grated Gruyere, sharp ched­dar cheese and cream cheese. Stir con­stantly un­til the cheese has melted. Stir in the Di­jon mus­tard, nut­meg and salt.

6. Re­move the pan from heat and stir in the pump­kin puree and eggs. Pour this mix­ture over the top of the cooked gluten-free el­bow pasta and stir to­gether un­til well com­bined.

7. Di­vide the mix­ture evenly among the pre­pared muf­fin cups and sprin­kle each top with grated Parme­san cheese. Bake for 24 to 28 min­utes or un­til lightly browned.

NU­TRI­TION PER SERV­ING: CALO­RIES: 227, FAT: 2G, SAT­U­RATED FAT: 0G, SODIUM: 368MG, CAR­BO­HY­DRATES: 17G, FIBER: 2G, SUG­ARS: 2G, PRO­TEIN: 10G

2. Pre­heat oven to 350 de­grees F. Grease a 9x13-inch glass bak­ing dish with non­stick spray and set aside.

3. In a large, high-sided skil­let, heat olive oil over medium-high heat. Add in the sweet Ital­ian sausage and cook, stir­ring con­stantly to break up the sausage into small pieces, un­til the sausage is lightly browned.

4. Add in the pep­pers, onions and cel­ery and cook, stir­ring fre­quently, un­til the onions are soft and translu­cent, about 5 min­utes. Add in the gar­lic and cook for 1 minute un­til fra­grant.

5. Re­duce heat to medium and gen­tly stir in the tomato sauce, pe­tite diced toma­toes, brown sugar, Ital­ian sea­son­ing and gar­lic salt. Cook, stir­ring fre­quently, un­til the sauce comes to a slow sim­mer. Re­duce heat to medium-low and sim­mer for 5 min­utes, stir­ring oc­ca­sion­ally.

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