three cheese mini macs

By momofsixplus1

Ingredients

• 1/2 lb elbow macaroni
• 1 1/2 tbsp unsalted butter
• 1/4 cup grated parmesan
• 2 tbsp flour
• 3/4 cup whole milk
• 6 oz cheddar, shredded
• 4 oz fontina, shredded
• 1 large egg yolk
• 1/4 tsp smoked spanish paprika
• 1 cup breadcrumbs, moistened with 4 tbsp melted butter

Preparation

Step 1

preheat oven to 425. Cook mac till al dente about 5 minutes. Drain, shake off excess water. Spray 4 12-cup mini-muffin tins with non-stick cooking spray. In a large saucepan, melt butter. Whisk in flour and cook over moderate heat for 2 minutes. Whisk in milk and cook, whisking until boiling, 5 minutes. Add all cheeses and whisk till melted. Off heat, whisk in yolk and paprika. Fold in pasta. Spoon rounded tablespoons of pasta mixture into prepared muffin tins. Sprinkle breadcrumbs on top. Bake in upper and middle thirds of oven for about 10 minutes, till sizzling and golden. let cool for 5 minutes, loosen edges with a knife and serve on a platter.