Three-Cheese Mini Macaroni and Cheeses

Recipe by KathyP53
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READY IN: 45mins
YIELD: 48 macs
UNITS: US

INGREDIENTS

Nutrition
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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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