Recipe 10 of 100

I am very behind in my blogging, but what can you do. It’s a busy time of year with holiday parties, wrapping up the semester and trying to spend time with friends and family.

It was my birthday over a month ago and I decided to host a birthday and housewarming party (we also moved at the end of October). I wanted to do all finger foods and small bites.  I made 7 layer dips in individual cups , bite size caprese salads, and bite size Mac n Cheese.

If you do not own mini muffin tins I recommened getting them.  Amazon sells them for under $10.00. Making bites size treats is always great at a party and guests always find it so fun and different.

Here it the recipe for bite Size Mac n’ Cheese -- worth every calorie! They are best out of the over, but you can always pre bake them and reheat them in the over before a party/dinner. You can also fill the cups with the mixture and refrigerate until you are ready to make them or even overnight.

 Mini Mac ‘n Cheese Bites

Adapted from Food & Wine

•               1/2 pound elbow macaroni

•               1 1/2 tablespoons unsalted butter, plus more for brushing

•               1/4 cup freshly grated Parmigiano-Reggiano 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 paprika

•               1/2 teaspoon Cayenne Pepper

•               salt and pepper to taste

Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water. Brush mini muffin tins with butter or spray with Pam. Sprinkle with 2 tablespoons of the Parmigiano; try not to get any on the outside of the tin – it will burn.

In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and spices.  Fold in the macaroni.

Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle Parmigiano 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 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.