5/5
(1 Votes)
Ingredients
- 1-1/4 c. shredded Cheddar cheese
- 1/4 lb. American cheese slices, chopped
- 3/4 c. milk
- 1 egg yolk, beaten
- 2 T. all-purpose flour
- 1/4 t. paprika
- 1-1/2 T. butter
- 8-oz. pkg. elbow macaroni, cooked
- 1/4 c. grated Parmesan cheese, divided
Preparation
Step 1
Lightly grease mini muffin cups. Sprinkle with 2 tablespoons Parmesan cheese, tapping out excess. Melt butter in a large saucepan over medium heat. Stir in flour; cook for 2 minutes. Whisk in milk until boiling, about 5 minutes. Add Cheddar and American cheeses; remove from heat and stir until smooth. Whisk in egg yolk and paprika; fold in macaroni until well coated. Spoon rounded tablespoons of mixture into prepared tins; sprinkle with remaining Parmesan. Bake at 425 degrees until hot and golden, about 10 minutes. Cool for 5 minutes; carefully transfer to a serving plate. Makes 4 dozen.