Three-Cheese Mini Macaroni and Cheeses

Name: Three-Cheese Mini Macaroni and Cheeses
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 48 macs
Ingredients: 1/2 lb elbow macaroni; 1 1/2 tablespoons unsalted butter (plus more for brushing); 1/4 cup freshly grated parmigiano-reggiano cheese; 2 tablespoons all-purpose flour; 3/4 cup milk; 4 ounces cheddar cheese, shredded; 4 ounces deli-sliced American cheese, chopped; 1 large egg yolk; 1/4 teaspoon paprika

Submitted by KathyP53

"These are one-bite wonders of mac and cheese."

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Ready In:: 45mins
Ingredients:: 9
Yields:: 48 macs

ingredients

¹⁄₂ lb elbow macaroni
1 ¹⁄₂ tablespoons unsalted butter (plus more for brushing)
¹⁄₄ cup freshly grated parmigiano-reggiano cheese
2 tablespoons all-purpose flour
³⁄₄ cup milk
4 ounces cheddar cheese, shredded
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
¹⁄₄ teaspoon paprika

directions

Preheat oven to 425 degrees.
In a large saucepan of boiling, salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off excess water.
Brush four 12 cup, non-stick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
Bake the mini macs in the upper and middle thirds of the oven for 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mimi macs, transferring to a platter and serve.
Can be prepared ahead up to baking. Refrigerate overnight, then bake as above.

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Reviews

These were cute and a hit at my party. They were pretty easy to make since you can make them ahead. I served them in little cupcake liners to make them easy to eat, and put them in a covered dish on a warming tray. They got dry towards the end of the night as they sat uncovered- they really tasted best right out of the oven. I used super sharp cheddar and would recommend doing that, it adds more flavor. You also might want to add some powdered mustard or other spices to give it a little more complexity.

Demandy