- Prep: 25 min
- Cook Time: 27 min
- Total: 52 min
- Serving: Makes 48 appetizers
This dish is obviously a favorite among kids, but it can also be used as a fun appetizer for your next party. Dress up the recipe by using more sophisticated cheeses like; Gruyere, Gouda, Brie and Fontina.
- 1/2 pound elbow macaroni
- 1-1/2 tablespoons unsalted butter, plus more for brushing
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 3/4 cup milk
- 4 ounces cheddar cheese, shredded (1 packed cup)
- 4 ounces deli-sliced American cheese, chopped
- 1 large egg yolk
- 1/4 teaspoon smoked Spanish paprika
- Preheat the oven to 425 degrees and brush four, 12-cup muffin tins with butter.
- Cook the macaroni as directed on package. Drain and set aside.
- Melt the 1-1/2 tablespoons butter in a large saucepan over medium heat and then mix in the flour and cook for 2 minutes.
- Slowly pour in the milk and cook, whisking continuously so milk doesn’t stick, for 5 minutes. Stir in the cheddar and American cheese and continue to whisk until cheese has totally melted.
- Take the mixture off the heat and add the egg yolk and paprika. Continue to whisk in order to blend well. Add in the macaroni and gently stir until coated.
- Using a large spoon, place the macaroni into the prepared muffin tin cup and then sprinkle with the Parmesan.
- Place the tins in the oven and bake for 10 minutes each. Remove, and let cool for at least 6 minutes before removing from tin.