mini mac n cheese

Mini things are always cute, from food to animals to anything really. When combining mini with tasty, you can't go wrong. Little bites with big flavor make appetizers super satisfying. 

Ingredients (make enough for appetizer portions for 6 hungry people or 8 snackers):

1 lb of elbow macaroni

3 tbs butter

1/2 cup grated parmigiano-reggiano 

4 tbs flour

1 1/2 cups nonfat milk

8 oz shredded cheddar cheese

8 oz gruyère (or other milder cheese of choice) 

2 egg yolks

1/2 tsp paprika

1/2 tsp cayenne pepper

Salt & pepper

Directions:

1. Preheat oven to 425F. Boil macaroni in salted water until al dente. Drain and set to side.  

 

  
2. In a large saucepan, melt the butter. Whisk in the flour until thickened into a roux.

3. Add milk and whisk until boiling (3 minutes or so). Add the cheddar and other cheese of choice and whisk until fully melted.

 

 

4. Turn off heat and stir in egg yolks, paprika, cayenne pepper, salt & pepper. 

5. Fold in al dente macaroni and stir to coat. (If making ahead of time this mixture can be refrigerated until ready to bake)

6. Lightly butter a mini muffin tin and sprinkle parmigiano-reggiano on the bottom. Spoon enough of the mixture to just fill the tin and sprinkle tops with more parmigiano-reggiano. Bake for 7 minutes, or until crispy on top and bubbly in the center.

 

 

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