You may also like
Categories:Viewed: 15 - Published at: 7 years ago
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
Method
- 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.
