Three Cheese Mini Macs

By chrissy14

Ingredients

• 1/2 lb elbow macaroni
• 1 1/2 T unsalted butter, plus more for brushing
• 1/4 c freshly grated parm-regg
• 2 T all purpose flour
• 3/4 cup milk
• 4 Oz cheddar cheese (shredded, 1 packed cup)
• 4 Oz deli sliced America cheese, chopped
• 1 Large egg yolk
• 1/4 t smoked Spanish paprika

Preparation

Step 1

1. 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.
2. Brush four 12 cup nonstick mini muffin tins with butter. Sprinkle with 2T of the Parm, tap out the excess
3. In a large saucepan, melt the 1 ½ T of butter. Whisk in the flour over moderate heat for 2minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar 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 Macaroni
4. Spoon Slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2T of Parm on top
5. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cook for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a plate and serve.