DebPC
Staff member
- 3,020
mini baked mac & cheese bites
makes 48 mini bites
1/2 pound 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 (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika
1/2 teaspoon salt
pinch of cayenne pepper
In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain.
Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle 2 tablespoons of the Parmigiano into the wells. (Just to coat the insides.)
In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over medium heat for 2 minutes. Whisk in the milk and cook, whisking constantly, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk, salt, cayenne and paprika. Fold in the macaroni.
Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
Cover with foil and chill for at least 30 minutes or until you are almost ready to serve.
Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 10 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve. *If they don’t hold their shape when you pop them out, let them cool for just a couple more minutes. They are delicious served just-warm and will stay intact when they’ve had a chance to solidify.
Recipe adapted from: Food & Wine
http://img28.imageshack.us/img28/3658/maccheeset.jpg
makes 48 mini bites
1/2 pound 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 (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika
1/2 teaspoon salt
pinch of cayenne pepper
In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain.
Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle 2 tablespoons of the Parmigiano into the wells. (Just to coat the insides.)
In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over medium heat for 2 minutes. Whisk in the milk and cook, whisking constantly, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk, salt, cayenne and paprika. Fold in the macaroni.
Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
Cover with foil and chill for at least 30 minutes or until you are almost ready to serve.
Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 10 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve. *If they don’t hold their shape when you pop them out, let them cool for just a couple more minutes. They are delicious served just-warm and will stay intact when they’ve had a chance to solidify.
Recipe adapted from: Food & Wine
http://img28.imageshack.us/img28/3658/maccheeset.jpg
