three cheese mini mac

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Servs: 15  Prep: 15m  Cook: 30m  

Wonderful Recipe is from Grace Parisi/Foodandwine.com

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

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

Instructions

1. Preheat the oven to 425?. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
2. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
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 Parmigiano 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 min?utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

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Joyceann Brooks January 07

To reheat I used a steamer (fry pan with grill) filled with water and olive oil

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dojemi1000 January 04

What is the best way to reheat this recipe without it drying out.

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Note From The Chef

Joyceann Brooks December 05

MAKE AHEAD The recipe can be prepared through Step 4 and refrigerated overnight. WINE Plummy, full-bodied Merlot

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