Dana Treat – Treat Yourself

Mini Macs

Posted November 15, 2010

Three-Cheese Mini Macs
Adapted from Food & Wine
Makes 48 Mini Macs

½ pound elbow macaroni
1½ tbsp. unsalted butter
¼ cup freshly grated Parmesan
2 tbsp. flour
¾ cup milk
4 ounces Cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
¼ tsp. smoked Spanish paprika

Preheat the oven to 425°F.  In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes.  Drain, shaking off the excess water.

Spray four 12-cup nonstick mini muffin tins with cooking spray.  Sprinkle with 2 tbsp. Parmesan.

In a large saucepan, melt the 1½ tablespoons of butter.  Whisk in the flour over moderate heat for 2 minutes.  Whisk in teh 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.

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

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.

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