Three Cheese Mini Mac’s

Three Cheese Mini Mac’s
 
Author:
Serves: 48 Mini Macs
Prep time:
Cook time:
Total time:

 
These little Mini Mac & Cheese appetizers are so easy to throw together and serve for an impromptu party or for a special engagement. Definitely a crowd favorite at my parties.
Ingredients
  • ½ pound elbow macaroni
  • 1½ tablespoons unsalted butter, plus more for brushing
  • ¼ cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons all-purpose flour
  • ¾ cup milk
  • 4 ounces cheddar cheese, shredded (1 packed cup)
  • 4 ounces deli-sliced American cheese, chopped
  • 1 large egg yolk
  • ¼ teaspoon smoked Spanish paprika
Instructions
  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 two 24-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
  3. In a large saucepan, melt the 1½ tablespoons of butter. Whisk in 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.
  4. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano 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 cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.
Notes
The recipe can be prepared through Step 4 and refrigerated overnight.

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