Saturday, April 5, 2014

Mini Mac-N-Cheese

Mini Mac-N-Cheese Cups

How adorable! I think it is safe to assume most people like good old mac-n-cheese. If you do not, please let me know! I have yet to meet a person who does not enjoy mac-n-cheese. Why not make them into adorable, little bite size version? This mini-macs, as I like to call them, would be perfect for any party! Or to help with portion control... if you can only eat one ;-)


1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmesan cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon paprika 
1/4 cup Italian bread crumbs

  1. Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5-6 minutes. Drain, shaking off the excess water.
  2. Brush four 12-cup (or two 24-cup), nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmesan.
  3. In a large saucepan, melt the 1 1/2 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 Parmesan and bread crumbs 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.
Make Ahead The recipe can be prepared through Step 4 and refrigerated overnight. 
Recipe adapted from: Here 


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