Active Time
N/A
Total Time
45 MIN
Yield
Serves : 48 mini macs
© Kana Okada

How to Make It

Step 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.

Step 2    

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

Step 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.

Step 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.

Step 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.

Suggested Pairing

Plummy, full-bodied Merlot.

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Aggregate Rating value: 4

Review Count: 2168

Worst Rating: 0

Best Rating: 5

Author Name: Rob

Review Body: A party staple of mine. I'll use different types of cheese from time to time, but this recipe is foolproof!

Review Rating: 5

Date Published: 2017-05-25