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Ingredientes
- 1/2 pound elbow macaroni
- 1 1/2 tablespoons unsalted butter
- 1/4 cup freshly grated Parmigiana cheese
- 2 tablespoons all-purpose flour
- 3/4 cup milk
- 4 ounces cheddar cheese, shredded
- 4 ounces American cheese, chopped
- 1 large egg yolk
- 1/4 teaspoon smoked paprika
Direcciones
- Preheat the oven to 425. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain.
- Brush four 12-cup, nonstick mini muffin tin with butter. Sprinkle with 2 tablespoons of the Parmigiana; tap out the excess.
- In a large saucepan, melt the 1 1/2 tablespoons of butter. Mix in the flour over moderate heat for 2 minutes. Mix in the milk and cook, whisking until boiling, about 5 minutes. Add the cheddar and American cheese and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
- Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiana on top.
- Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minute. Using a mall spoon, carefully loosen the mini mac, transfer to a platter and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 48 servings | |
| Calories 44 | |
| Calories from Fat 19 | 43% |
| Total Fat 2.17g | 3% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 17mg | 1% |
| Potassium 23mg | 1% |
| Total Carbs 4.04g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.35g | 0% |
| Protein 1.95g | 3% |
