Do you have a favorite food?
Something you think you could die for, or at least at the mere thought of never being able to enjoy it again?
For me, it’s mac and cheese. Truly. I love it with every ounce of my soul.
I’ve never met a cheese I didn’t like, and the same is true for when it’s found swimming in macaroni. Yes, I love all cheese – and most importantly, I love all melted cheese. Who doesn’t? I pity the person who is lactose-intolerant. Grilled cheese, yes – it’s pure comfort, too. Pizza? Of course. But – what is it about macaroni and cheese that makes it so special?
I’m not sure, really. It may have something to do with the fact that the entire base of the dish is a conglomeration of melted cheese – a little roux of butter, flour, and milk, add some other binders like egg and maybe some breadcrumbs, and voila – melted cheese, made bigger and better. Served over pasta, cheese is always the star of the show – whereas with grilled cheese the bread is of supreme importance, and with pizza, well, there are just too many other crucial components involved with truly good pizza.
And what about the fact the mac and cheese is so easily individualized? There are countless types and varieties out there, all begging to be made at a stressful moment’s notice. This recipe is a great one, because you can tweak it any way you like. I think it’s great as stated below, if you’re looking for a solid, classic mac and cheese dish. But why not try blue cheese if that’s what you love? I used the smoked paprika as recommended, but you could also try garlic or onion powder, crushed red pepper or cayenne for a spicy spin, or even cumin, if you’re going for a Mexican-ish vibe.
I’m not alone in my love for mac and cheese, and that’s why I’m obsessed with serving it in these mini bite-sized portions. They’re perfect for entertaining – and guaranteed to be adored.
{And if you don’t have a mini muffin tin, I strongly suggest investing in one. I’m already dreaming up what I can use it for next…}
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
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 four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
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 paprika. Fold in the macaroni.
Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of 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.
MAKE AHEAD: After you’ve filled the cups with the mac mixture, you can refrigerate overnight and bake the next day.
