These macs were super-cheesed up: Parmesan, Cheddar, and American Cheese. Yup, that makes 3. If you're like me, you're like "The more cheese the better... CHEESE! I Love Cheese! Cheese + Me = Love Foreva!"
I didn't use mini-cupcake tins - I actually just used regular ones since, well to be honest - that's all I had. It's supposed to make 48 mini-macs but actually made about 24 regular sized ones.
1/2 lb elbow mac
1 1/2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tablespoons all-purpose flour
3/4 cup milk (I used skim)
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika (Spanish? Yeah, I just used the one I found at D'ags)
- 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 Parmigiano; 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 Parmigiano 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