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.