These little appetizers are easy to make ahead and heat up as needed and when you use really good cheese they are hard to stay away from!
1/2 lb De Cecco Elbows*
1-1/2 T butter + more for brushing
1/4 c Parmigiano Reggiano, grated*
2 T flour
3/4 c milk
4 oz raw cheddar, cubed*
4 oz sharp provolone, cubed*
1 egg yolk
1/4 tsp smoked paprika*
* Available at ATI
Cook the pasta in a large pot of salted, boiling water until al dente. Drain well. Brush four 12-cup mini muffin pans with butter. Sprinkle with 2 T Parmigiano and tap out excess.
In a large sauce pan melt the 1-1/2 T butter. Whisk in the flour and cook over moderated heat for 2 minutes. Whisk in the milk and cook until boiling, about 5 minutes. Add the cheddar and provolone and whisk until melted. Remove from heat and whisk in the egg yolk and paprika. Fold in the pasta.
Spoon a heaping tablespoon into each cup and pack slightly. Sprinkle the remaining Parmigiano on the tops. At this stage you can refrigerate until you need to cook them off (overnight is fine).
Bake the mini macs at 425* for 10 minutes or until golden. Let cool 5 minutes, transfer to a platter, and watch them vanish!
