These are a real crowd-pleaser. They’re best hot out of the oven, but can be eaten room temperature or reheated in the microwave. Mac n’Cheese Bites appeal to kids, big kids, and the bigger not-kids-anymore-kids. This is also the reason why I would refrain from making too many fancy changes or additions. There is a certain expectation to macaroni and cheese – like taste, texture, color, etc. I really like white cheddar, but many of us grew up eating the Construction-Cone orange mac n’ cheese. As a concession to tradition, I used a 1:1 blend of white cheddar and a sharp cheddar with the required orange color. It wasn’t as bold a color, but the cheese sauce was a respectable shade that no one thought I was putting on airs.

Ingredients

• 1/2 lb. Elbow Macaroni (8 oz.)
• 2 tbsp unsalted Butter
• 2 tbsp Flour
• 1/4 cup freshly grated Parmesan Cheese
• 1 1/2 cups Milk (I used Whole)
• 2 cups Sharp Cheddar Cheese (shredded)
• 1 Egg Yolk
• 1/4 tsp Paprika

What to do

Prep time. Preheat oven to 425 degrees. Cook the Macaroni as directed. About 7-10 minutes. Drain and set aside. Spray mini muffin tin with nonstick spray. Sprinkle the bottom with Parmesan.

Things are going to happen fast. I suggest having everything ready and within reach, because you will need to be constantly whisking. In a large pot on medium heat, melt Butter. Add Flour and continue to whisk for 2 minutes. Slowly pour in the Milk. Keep whisking, but not so vigorously. The milk needs to come to a boil, but not get scorched. Once the milk is boiling, add the Cheddar Cheese. When the sauce is good and creamy, take the pot off the heat. Whisk in Egg Yolk and Paprika. Fold in the Pasta. Mix well.

Okay, now you can take a moment for yourself, but not too long. We’re not done yet! By now the oven should be at the right temperature. Spoon the mac n’cheese into the muffin tin. I really packed it in. Then sprinkle the top with Parmesan. Bake for 10-12 minutes or until golden. Let cool in the pan for 5 minutes. I lightly sprinkled some freshly ground black pepper over a few of them as they cooled. Carefully remove from tin, they should hold together. If not, transfer to a cupcake/muffin liner. They’ll look festive (and nobody will suspect that you couldn’t get them to keep their shape).

Enjoy!