© Kana Okada
Here is a recipe for finger foods that I made for the Superbowl. Turns out that Zach couldn't get enough of them. You can obviously make substitutions for healthier/ low-fat or fat-free options and also use organic milk and cheese.
Preheat oven to 425
Ingredients:
Muffin tins
½ lb of Elbow macaroni
1 ½ TB of unsalted butter + extra for brushing
¼ cup Fresh grated Parmigiano-Reggiano cheese (usually found near fresh cheese section
in grocery store)
2 TB all purpose flour
¾ cup milk (can be skim)
1 cup (packed) of shredded cheddar cheese (4 ounces)
4 ounces of Deli Sliced American Cheese – CHOPPED
1 large Egg yolk
¼ teaspoon Paprika
Directions:
1. In large saucepan make macaroni until Al dente (about 5-6 minutes) and then drain
2. Brush Muffin tins with butter (or spray with pam) and sprinkle bottom and sides with 2 Tablespoons of the the Parm cheese (the rest will go on top when you fill cups) and shake out excess
3. In a large saucepan melt butter (1 ½ TB) and wisk in flour (medium heat) – cook 2 min
4. Mix in slowly Milk and cook and boil ( 5 min) continuously mixing the whole time
5. Add in Cheddar and American Cheese – mix until all melted
6. Turn off the heat and add in the egg yolk and paprika
7. Fold in the macaroni and mix well
8. Form in slightly rounded tablespoons of mixture and put mixture into muffin tins
9. Sprinkle tops with rest of Parm. cheese
10. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling.
11. Let cool for 5-10 minutes.
12. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.
Make Ahead:
The recipe can be prepared through Step 9 and refrigerated overnight.
