MAC AND CHEESE BITE DELIGHT

MAC AND CHEESE BITE DELIGHT

1/2 lb. elbow macaroni
1 1/2 tbsp. unsalted butter, plus more for brushing
1/4 c. Parmesan cheese, grated
2 tbsp. all-purpose flour
3/4 c. milk
1 c. cheddar cheese, shredded
1 c. deli-sliced American cheese, chopped
1 egg yolk
1/4 tsp. paprika

Preheat the oven to 425°. In a large pot of boiling salted water, cook the macaroni about 5 minutes. Drain pasta. Spray mini muffin tins with non-stick spray. Sprinkle muffin cups with 2 tbsp. of the Parmesan. In a large saucepan, melt butter. Whisk in flour over medium heat for 2 minutes. Whisk in milk and cook, whisking constantly, until boiling, about 5 minutes. Add cheddar and American cheeses and whisk until melted. Take the saucepan off the heat and whisk in the egg yolk and paprika. Fold in the drained macaroni.

Spoon macaroni into muffin cups.
Sprinkle the remaining 2 tbsp. of Parmesan on top. Bake the mini macs in the oven for about 10 minutes, until golden. Let cool for 5 minutes. Yum!

Tips
- After sprinkling the cups with Parmesan, add a small crumble of bacon for extra flavor. Ham would work well, too!
- You can make the mac n’ cheese the day before and leave it in the fridge until you are ready to bake.