Three-Cheese Mini Macs

Name: Three-Cheese Mini Macs
Ingredients: 1/2 lb elbow macaroni; 1.5 TBP unsalted butter, plus more for brushing; 1/4 cup freshly grated Parmigiano-Reggiano cheese; 2 TBP all-purpose flour; 3/4 cup milk; 4 oz. cheddar cheese, shredded (1 packed cup); 4 oz. deli-sliced American cheese, chopped; 1 large egg yolk; 1/4 tsp smoked Spanish paprika

9 ingredients

5 steps

Ingredients

1/2 lb elbow macaroni
1.5 TBP unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 TBP all-purpose flour
3/4 cup milk
4 oz. cheddar cheese, shredded (1 packed cup)
4 oz. deli-sliced American cheese, chopped
1 large egg yolk
1/4 tsp smoked Spanish paprika

Directions

1

1. Preheat oven to 425F. In a large saucepan of boiling salted water, cook the macaroni until al dente, ~5 mins. Drain, shaking off excess water.
2

2. Brush four 12-cup nonstick mini muffin tins with butter. Sprinkle with 2 TBP of Parmigiano; tap out the excess.
3

3. In a large saucepan, melt the 1.5 TBP butter. Whisk in flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, ~5 mins. 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

4. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 TBP of Parmigiano on top.
5

5. Bake the mini macs in the upper and middle thirds of the oven for ~10 mins, until golden and sizzling. Let cool for 5 mins. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.