Three Cheese Mini Macs

Three Cheese Mini Macs
Yields 48
  1. 1 pound small elbow macaroni
  2. 3 T. unsalted butter
  3. 1 cup freshly grated Parmesan cheese
  4. 4 T. flour
  5. 1 1⁄2 cups milk
  6. 8 ounces grated aged cheddar cheese
  7. 8 ounces grated Asiago cheese
  8. 2 egg yolks
  9. freshly ground black pepper
  10. 1⁄2 teaspoon smoked Spanish paprika
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon rounded tablespoons of the macaroni into the prepared muffin cups, packing it down slightly. Sprinkle the remaining Parmesan evenly over the top.
  6. Bake the mini macs until golden brown and bubbling, about 13 to 15 minutes.
  7. Remove from the oven and allow to cool for 10 minutes.
  8. 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.
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