Three-Cheese Mini Macs

Creamy mac and cheese in bite-size packages. Ain't nothing wrong with that....

(Note: I adjusted the directions slightly to make the individual portions easier to get out of the mini muffin tins. I have posted my new technology below.)

Three-Cheese Mini Macs
Makes 48 mini-servings. (But don't worry if you need fewer. The mac and cheese is just fine on its own as a leftover in the next couple of days.)
Adapted slightly from Food & Wine magazine.

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter
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 Spanish 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.

Spray four 12-cup, nonstick mini muffin tins with non-stick cooking spray.

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 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.