Three-cheese Mini Macaroni And Cheeses

Total Time: 45 mins
Preparation Time: 35 mins
Cook Time: 10 mins

Ingredients

• 1/2 lb elbow macaroni


• 1 1/2 tablespoons unsalted butter (plus more for brushing)


• 1/4 cup freshly grated parmigiano-reggiano cheese


• 2 tablespoons all-purpose flour


• 3/4 cup milk


• 4 ounces cheddar cheese, shredded


• 4 ounces deli-sliced american cheese, chopped


• 1 large egg yolk


• 1/4 teaspoon paprika

Recipe

• 1 preheat oven to 425 degrees.


• 2 in a large saucepan of boiling, salted water, cook the macaroni until al dente, about 5 minutes. drain, shaking off excess water.


• 3 brush four 12 cup, non-stick mini muffin tins with butter. sprinkle with 2 tablespoons of the parmigiano; tap out the excess.


• 4 in a large saucepan, melt the 1 1/2 tablespoons of butter. whisk the flour over moderate heat for 2 minutes. whisk in the milk 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 the macaroni.


• 5 spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. sprinkle the remaining 2 tablespoons of parmigiano on top.


• 6 bake the mini macs in the upper and middle thirds of the oven for 10 minutes, until golden and sizzling. let cool for 5 minutes. using a small spoon, carefully loosen the mimi macs, transferring to a platter and serve.


• 7 can be prepared ahead up to baking. refrigerate overnight, then bake as above.