Mac n' Cheese Appetizer Bites
Need one 18 mini muffin tin
- 1 T softened butter
- 1/4 cup toasted breadcrumbs
- 4 oz small (ditalini) pasta
- 1 T butter
- 1 T all-purpose flour
- 1/3 cup warmed milk
- 2 oz sharp grated Cheddar cheese
- 2 oz grated Gruyere cheese
- 1 egg yolk
- 1 T heavy cream
- 1 tsp Dijon mustard
Preheat oven to 425.
Coat 18 mini muffin cups with 1 T softened butter and sprinkle with breadcrumbs
Cook pasta according to package directions until almost al dente
Drain; run pasta under cold water and return to pot
Heat 1 T butter in small pot over medium-low heat.
Stir in flour and cook, stirring one minute or until golden.
Increase heat to medium.
Slowly whisk in warmed milk.
Bring to boil, whisking often.
Over low heat, simmer sauce 2 minutes.
Gradually stir in both cheeses until melted.
Stir in pasta.
Beat egg yolk, heavy cream, and mustard.
Stir into pasta.
Season with salt and pepper.
Press into cups.
Bake 10 - 12 minutes until golden.
Let stand 5 minutes before serving.
Can be baked up to 2 days ahead.
Cover and refrigerate.
Reheat in 375 oven 7 - 10 minutes until hot.