Makes 24 to 30 cups, depending on size of mini-muffin tins
1/2 lb. elbow macaroni
1 1/2 tbsp. unsalted butter
1/4 cup grated Parmigiano-Reggiano cheese
2 tbsp. all-purpose flour
3/4 cup milk
4 oz. = 113 g cheddar cheese, shredded
4 oz. American cheese, chopped (or Gruyere cheese)
1 large egg yolk
4 oz. American cheese, chopped (or Gruyere cheese)
1 large egg yolk
¼ tsp. paprika
1. Preheat oven to 425 degrees (218 C). In a large saucepan of boiling salted water, cook macaroni about 5 minutes. Drain.
2. Brush 2 12-cup, non-stick mini muffin tins with butter. Sprinkle 1 tablespoon of the Parmigiano; tap out the excess.
3. In a large saucepan, melt the 1 tbsp. 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 cheese and other cheese and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
4. Spoon slightly rounded tablespoons of the macaroni into prepared muffin cups, packing them gently. Sprinkle remaining Parmigiano on the top.
5. Bake the mini macs for about 10 minutes, until golden and sizzling. Let cool for 5 minutes before removing from tins.
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