1/2 lb elbow macaroni
1 1/2 Tbsp unsalted butter, extra for brushing
1/4 cup Parmigian-Reggiano cheese, freshly grated
2 Tbsp all purpose flour
3/4 cup milk
3 oz blue cheese
1 cup cheddar cheese, shredded
4 oz deli sliced American cheese, chopped
1 large egg yolk
1/4 tsp smoked 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.
Brush two 24-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
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, American and blue 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 remaining 2 tablespoons of Parmigiano on top.
We made this recipe as an appetizer to our Thanksgiving feast. Everyone thought they were super tasty. I think adding the blue cheese really made them a bit more exotic and special. What a fun way to bring Mac and Cheese to any meal!