Mac & Cheese Bites

By lorab

Ingredients

• 1/4 cup unsalted butter, softened
• 1/4 cup grated parmesan cheese
• 3/4 cup elbow pasta
• 1 1/2 tbsp flour
• 3/4 cup milk
• 2 oz fresh asiago cheese shredded
• 2 oz fresh gorgonzola cheese cut up
• 6 sundried tomates halves finely diced
• 1 large egg yolk
• 1/2 tsp hot red pepper sauce

Details

Servings 24

Preparation

Step 1

1. grease 2 non stick 12 cup mini muffin pan with butter. sprinkle parmesan cheese into each pan and turn to coat.
2. cook pasta in salted water until firm tender. Drain and set aside.
3. Melt remaining 2 tbsp butter over medium heat. Add flour and whisk 1 minute. Slowly add milk and whisk until blended. Brink to a simmer and cook for 1 1/2 minutes until thickened. Remove from heat, and stir in cheeses until melted. Stir in tomatoes, yolk and hot pepper sauce. Pour over pasta and toss to coat.
4. cool to room temperature. Heat oven to 375 degrees. Fill muffin cups with mac and cheese packing gently. Cook for 18-20 minutes until golden and sizzling.