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Three Cheese Mini Macs
Ingredients
- 1 pound small elbow macaroni
- 3 T. unsalted butter
- 1 cup freshly grated Parmesan cheese
- 4 T. flour
- 1 1⁄2 cups milk
- 8 ounces grated aged cheddar cheese
- 8 ounces grated Asiago cheese
- 2 egg yolks
- freshly ground black pepper
- 1⁄2 teaspoon smoked Spanish paprika
Instructions
- Bring a large pot of water to a boil. Salt the water and add the macaroni. Cook until al dente, about 5 to 7 minutes. Drain the macaroni in a colander and shake off the excess water.
- Preheat oven to 425 degrees F. Generously spray the cups of two 24-cup mini muffin pans with canola oil spray. Sprinkle a little of the Parmesan into each cup and shake out the excess.
- In a large saucepan melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Whisk in the milk and cook, whisking, until it reaches a boil, about 5 minutes. Whisk in the cheddar and Asiago cheeses.
- Remove the pan from the heat and whisk in the egg yolks. Season to taste with salt and freshly ground black pepper. Whisk in the paprika. Fold in the macaroni.
- Spoon rounded tablespoons of the macaroni into the prepared muffin cups, packing it down slightly. Sprinkle the remaining Parmesan evenly over the top.
- Bake the mini macs until golden brown and bubbling, about 13 to 15 minutes.
- Remove from the oven and allow to cool for 10 minutes.
- Carefully run the edge of a small spatula around the edge of each mini mac to loosen them, then remove them from the cups and transfer to a platter.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/