Mini Mac And Cheese Bites

Mini Mac And Cheese Bites

1/2 pound elbow macaroni
1 1/2 tablespoon unsalted butter, plus more for brushing
1/4 cup freshly grated parmigiano-reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
2 tablespoons good mayo
4 ounces Cheddar cheese, shredded
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika
PREPARATION:
Preheat the oven to 425 degrees F.

In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.

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

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, mayo 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 Parmigianino 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.
NUTRITION:
50 calories, 3 grams fat, 4 grams carbohydrates, 2 grams protein per serving.