Apple Smoked Cheddar Mac and Cheese Balls (Gluten-Free)
1 12-oz package gluten-free macaroni3 tablespoons butter1 ½ cups heavy cream1 tablespoon arrowroot starch or cornstarch1 ½ cups Apple Smoked Cheddar1 teaspoon mustard powder¾ teaspoon salt¼ teaspoon pepper1 large egg, lightly beaten2 cups almond flourA little while ago, I discovered a fun little appetizer version of mac n cheese at our local Trader Joe’s. They were formed into balls and coated in bread crumbs, and then baked. Of course, being finger food, these held great appeal for my children and I almost instantly started scheming on how to make them at home, with a healthier twist.
Cook macaroni according to package instructions. Drain and set aside.Melt butter in a medium saucepan over medium heat. Whisk arrowroot or cornstarch into heavy cream until thoroughly combined, then slowly add cream mixture to butter in the pan. Bring to a simmer, stirring frequently, until mixture thickens. Stir in the cheese, mustard powder, salt and pepper. Add cooked macaroni and stir until thoroughly coated.Refrigerate macaroni and cheese until well chilled, at least 1 hour. Once chilled, stir in beaten egg.Spread 1 cup almond flour in a shallow dish and line 2 baking sheets with parchment or waxed paper.Using clean hands, form macaroni into balls about 2 inches in diameter, squeezing gently to press them into shape. Roll carefully in almond flour and place on prepared baking sheets.Place baking sheets in the freezer until macaroni and cheese balls are firm, about 30 minutes.Preheat oven to 400F and bake 12 to 15 minutes. Turn oven to broil for 4 minutes, until almond flour begins to brown and crisp.Serve hot.