MINI MAC AND CHEESE

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 1/2 pound 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 (1 packed cup)
  • 4 ounces deli-sliced American cheese, chopped
  • 1 large egg yolk
  • 1/4 teaspoon smoked Spanish paprika

Directions

  • Preheat the oven to 425°
  • In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
  • Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigianino; tap out the excess.
  • In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in 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 Parmigianino on top.
  • Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Notes

Website Credit: Food&Wine

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