Ingredients

1/2 lb elbow macaroni

1.5 TBP unsalted butter, plus more for brushing

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 TBP all-purpose flour

3/4 cup milk

4 oz. cheddar cheese, shredded (1 packed cup)

4 oz. deli-sliced American cheese, chopped

1 large egg yolk

1/4 tsp smoked Spanish paprika

Preparation

  1. Preheat oven to 425F. In a large saucepan of boiling salted water, cook the macaroni until al dente, ~5 mins. Drain, shaking off excess water.
  2. Brush four 12-cup nonstick mini muffin tins with butter. Sprinkle with 2 TBP of Parmigiano; tap out the excess.
  3. In a large saucepan, melt the 1.5 TBP butter. Whisk in flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, ~5 mins. Add the cheddar and American cheeses 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 the prepared muffin cups, packing them gently. Sprinkle the remaining 2 TBP of Parmigiano on top.
  5. Bake the mini macs in the upper and middle thirds of the oven for ~10 mins, until golden and sizzling. Let cool for 5 mins. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.