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Mini Mac and Cheese Cups
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Brief Description
Single bit mac-and-cheese appetizers baked in mini-muffin pans.
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Main Ingredient
elbow macaroni
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Category: Appetizers
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
This recipe can be made ahead the day before, refrigerated overnight, and then baked before guests arrive.
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Posted By: mcarradmin
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Posted On: Jul 25, 2019
Number of Servings:
Ingredients:
- 1 1/2 tablespoons - unsalted butter plus more for brushing pans
- 1/4 cups - freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons - all-purpose flour
- 3/4 cups - milk
- 4 ounces - shredded cheddar cheese (about 1 packed cup)
- 4 ounces - deli-sliced American cheese chopped
- 1 - large egg yolk
- 1/4 teaspoons - smoked Spanish paprika
- 1/2 pounds - elbow macaroni
Directions:
Preheat the oven to 425°. In a large saucepan, bring salted water to a boil, and cook the macaroni until al dente (still stiff), about 5 minutes. Drain.
Brush 48 nonstick mini muffin spaces with butter. Sprinkle with 2 tablespoons of the Parmigiano-Reggiano cheese; tap out any excess.
In a large saucepan, melt the 1-1/2 tablespoons of butter over medium heat. Whisk in the flour for 2 minutes. Whisk in the milk and cook, continuing to whisk until mixture is boiling, about 5 minutes. Stir in the cheddar and American cheeses and whisk until melted.
Remove from heat, and whisk in the egg yolk and paprika. Gently fold in the cooked macaroni.
Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing gently. Sprinkle remaining 2 tablespoons of Parmigiano-Reggiano on top.
Bake 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, and transfer to a platter for serving.
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