Mac and Cheese Bites
Source: adapted from dinnersforayear.blogspot.com and Food and Wine magazine 11/07
1 T butter
4 tsp flour
1/2 cup milk
1 cup (4 oz) sharp cheddar cheese, shredded
3 T Parmesan cheese, grated, plus more for sprinkling on top
2 large egg yolks
1/2 teaspoon salt
1/3 pound elbow macaroni, cooked and drained
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute.
Whisk in milk and bring to a boil. Cook, whisking occasionally, for about 2 -3 minutes until thickened.
Add cheeses and stir to melt. Remove from heat and stir in egg yolks and salt. Stir in macaroni.
Spoon slightly rounded tablespoons of macaroni and cheese into sprayed 24 mini muffin pan. Each cup should be filled to the top. Pack each one down gently. Sprinkle with remaining Parmesan cheese.
Bake at 425 for about 10 - 15 minutes, until golden and sizzling.
Let cool for 10 - 15 minutes.
Carefully loosen the mac and cheese bites and transfer to a platter to serve.
To make ahead, bake and cool mac and cheese bites, refrigerate. Place bites on a baking sheet and bake in preheated 400 degree oven for 5 minutes
24 bites