Looking for something orange to serve at your Halloween bash on Saturday? Why not make these adorable and delicious macaroni and cheese bites?! This mac gets its vibrant hue from cheddar and American cheeses.
The technique is like a typical macaroni and cheese recipe, but the ratio of cheese to liquid is different. There's more cheese and less milk resulting in a dense, easily-compactable pasta with thick sauce.
Although the recipe calls for five minutes of cool time, I found that these macs, which are cooked in mini muffin pans, need about ten minutes to set. If you try to get them out of the pan too early, the pasta won't hold its shape and instead of mac and cheese minis, you'll just have a mac and cheese mess. To look at the recipe, keep reading.
From Food & Wine Ingredients 1/2 pound elbow macaroni Directions Serves 4-6. Make ahead: The recipe can be prepared through Step 5 and refrigerated overnight.
Three-Cheese Mini Macs
1 1/2 tablespoons unsalted butter, plus more for brushing
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
From Food & Wine
1/2 pound elbow macaroni
Make ahead: The recipe can be prepared through Step 5 and refrigerated overnight.