Cover with foil and chill for at least 30 minutes or until you are almost ready to serve.Sprinkle the remaining 2 tablespoons of Parmigiano on top. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently.Off the heat, whisk in the egg yolk, salt, cayenne and paprika. Add the cheddar and American cheeses and whisk until melted. Whisk in the milk and cook, whisking constantly, until boiling, about 5 minutes. Whisk in the flour over medium heat for 2 minutes. In a large saucepan, melt the 1 1/2 tablespoons of butter.Sprinkle 2 tablespoons of the Parmigiano into the wells. Brush four 12-cup, nonstick mini muffin tins with butter.In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes.Of course you can change those two if you want, but the flavor with this combo was pretty great. The american cheese really gives these that creamy texture we know and love.
The parmesan sprinkled on the bottom of the cups creates a bit of a shell that makes these stay together much better. This recipe calls for cheddar, american and parmesan cheese, and while of course you can adapt it a bit, I don’t suggest making too many changes. (In fact- I highly recommend this as chilling them helps to solidify the cups so they keep their form after you remove them from the pan.) These are easy to throw together, and best of all- you can have them in the muffin tins ready to go until right before your guests arrive. Though the Tiny Food Party cookbook had a fried version, I knew I wanted to make something at least a little bit healthier, (but really who am I kidding?) I wanted to round out my menu with a warm, savory, app that would feel satisfying next to other lighter snacks. As I mentioned yesterday, these bites were a favorite from my Tiny Food Party that I recently hosted.
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