Recipe Collection |  Share a Recipe 

Submitted by: Liz Plotnick-Snay from Gooseberry Patch
Originally shared on the web 03/10/2011

1/4 c. grated Parmesan cheese, divided
1-1/2 T. butter
2 T. all-purpose flour
3/4 c. milk
1-1/4 c. shredded Cheddar cheese
1/4 lb. American cheese slices, chopped
1 egg yolk, beaten
1/4 t. paprika
8-oz. pkg. elbow macaroni, cooked

Lightly grease mini muffin cups. Sprinkle with 2 tablespoons Parmesan cheese, tapping out excess. Melt butter in a large saucepan over medium heat. Stir in flour; cook for 2 minutes. Whisk in milk until boiling, about 5 minutes. Add Cheddar and American cheeses; remove from heat and stir until smooth. Whisk in egg yolk and paprika; fold in macaroni until well coated. Spoon rounded tablespoons of mixture into prepared tins; sprinkle with remaining Parmesan. Bake at 425 degrees until hot and golden, about 10 minutes. Cool for 5 minutes; carefully transfer to a serving plate. Makes 4 dozen.