Categories: Appetizers, Party Foods

Ingredients

• 1/4 cup unsalted butter, softened
• 1/4 cup parmesan cheese
• 3/4 cup elbow pasta
• 1 1/2 Tbsp. all-purpose flour
• 3/4 cup milk
• 2 oz. Asiago cheese, shredded
• 2 oz. Gorgonzola cheese, cut up
• 6 sun-dried tomatoes (not in oil), finely diced
• 1 lg. egg yolk
• 1/2 tsp. hot red pepper sauce

Directions

1. Greast 2 nonstick 12-cup mini muffin pans with 2 Tbsp. butter.

2. Sprinkle parmesan into each cup.

3. Turn pans to coat cups evenly with cheese, then tap out excess.

4. Cook pasta in boiling, salted water 5-6 min. or until firm-tender.

5. Drain; transfer to a large bowl.

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