Categories: Appetisers, Cheese, Pasta

Ingredients

• 1 lb elbow macaroni
• 3 T unsalted butter
• 1/2 cup grated Parmesan (I used regular Kraft)
• 4 T flour
• 1 1/2 cup milk
• 8 oz grated sharp cheddar cheese in small dice
• 8 oz American cheese (in small dice)
• 2 lg. egg yolks
• 1/2 tsp paprika
• 1/2 tsp mustard powder
• 1/2 tsp salt

Directions

1. Preheat oven to 350 degrees. Prepare nonstick mini muffin tins by spraying with Pam. Sprinkle 1/2 tsp parmesan into the bottom of each tin. Cook macaroni in boiling salted water until al dente. Melt butter in large saucepan, whisk in flour for about 2 minutes. Whisk in milk and cook until thickened. Add the cheese and stir until melted. Stir in paprika and egg yolks. Fold into the cooked macaroni. Firmly pack the macaroni mixture into each tin. Sprinkle the tops with a little more Parmesan. Bake for 15 minutes. Take out of oven and allow to cool for about 10 minutes. Run a sharp knife around the edges to release the macaroni bites. Can be served at room temperature or served warm. If warming, cover with foil to keep them from drying out. Makes about 48 bites.

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