THREE-CHEESE MINI MACARONI AND CHEESES

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Three-Cheese Mini Macaroni and Cheeses image

Make and share this Three-Cheese Mini Macaroni and Cheeses recipe from Food.com.

Provided by KathyP53

Categories     Cheese

Time 45m

Yield 48 macs

Number Of Ingredients 9

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

Steps:

  • 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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