Three-Cheese Mini Macs

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   1. Preheat oven to 425F. In a large saucepan of boiling salted water, cook the macaroni until al dente, ~5 mins. Drain, shaking off excess water.

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   2. Brush four 12-cup nonstick mini muffin tins with butter. Sprinkle with 2 TBP of Parmigiano; tap out the excess.

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   3. In a large saucepan, melt the 1.5 TBP butter. Whisk in flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, ~5 mins. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.

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   4. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 TBP of Parmigiano on top.

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   5. Bake the mini macs in the upper and middle thirds of the oven for ~10 mins, until golden and sizzling. Let cool for 5 mins. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.