Here's what you'll need:
Preheat the oven to 425 degrees.
4 - 12 cup nonstick Mini Muffin Tin, generously butter each cup.
1/2 pound of Elbow Macaroni (cooked according to package instructions and drained)
1 1/2 TBS Butter + additional to brush the pans
1/4 C Fresh grated Parmigiano - Reggiano Cheese
2 TBS Flour
3/4 C Whole Milk
1 well packed cup of Sharp Cheddar Cheese
4 oz. of Sliced American Cheese, chopped
1 large Egg Yolk
1/4 tsp Paprika
Sprinkle about 2 TBS of Parmesan Cheese in each cup of the Muffin Tin. Tap out excess.
In a saucepan:
1 1/2 TBS Butter, heat until melted.
Flour and whisk for 2 minutes.
Milk, whisking until boiling , about 5 minutes.
Cheddar and American Cheese.
Whisk until melted.
Remove from the heat.
Whisk in the Egg Yolk and Paprika.
Fold in the Macaroni.
Use a 1 1/2" cookie cutter and drop a scoop into each cup.
Sprinkle the tops with additional Paprika.
Bake for 10 minutes until golden brown and sizzling.
Remove the pans to a rack and col for 5 minutes.
Spoon out the Mini Macs and transfer them to a serving platter.
Peace in the Kitchen!