I love mini-foods. They’re cute and fun – especially the non-traditional mini foods like mac n’ cheese.
Ryan and I hosted a Super Bowl party with some of his law school buddies and I wanted to serve a few non-traditional nibbles. I thought these one-bite wonders were unexpected which added an element of surprise along with the traditional pizza, chips, and wings. These went over really well so I will make them again.
These would be great for a cocktail party, too (i.e. one-bite rule!)
Adapted from Food and Wine
- 1/2 pound elbow macaroni
- 1 1/2 tablespoons unsalted softened butter, plus extra for brushing
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons all-purpose flour
- 3/4 cup milk
- 3/4 cup grated sharp cheddar cheese
- 3/4 cup grated mozzarella cheese
- 1/4 cup grated gruyere cheese
- 1 large egg yolk
- 1/4 teaspoon smoked Spanish paprika
- Preheat oven to 425°.
- In a large saucepan of boiling water, cook the macaroni for approx. 5 minutes (al dente). Drain and leave in sieve.
- Brush (generously) a 12-cup nonstick mini muffin tin with butter. Sprinkle a total of 2 tablespoons over all of the circles.
- In a large saucepan, melt the 1 1/2 tablespoons of butter and whisk in flour over moderate heat for about 2 minutes. Whisk in the the milk and continue whisking until boiling for approx. 5 minutes.
- Add all cheeses and continue to whisk until they are melted.
- Remove from heat and whisk in the egg yolk and paprika. Add in the macaroni and mix well.
- Spoon rounded tablespoons into the muffin cups, packing them gently. Sprinkle remaining 2 tablespoons of Parmigiano on top.
- Bake for about 10 minutes, until golden and sizzling. Repeat 3 times - this recipe should make 3-4 dozen.
- Let cool for at least 10-15 minutes for easy removal from tin.
