Three-Cheese Mini Macs

makes 48 


1/2 lb elbow macaroni

1 1/2 tablespoon unsalted butter

2 tablespoons unbleached all-pupose flour

1 cup whole milk

4 oz aged white cheddar cheese, grated

4 oz Gruyère, grated

2 extra large egg yolks

1/4 cup freshly grated Parmigiano-Reggiano Cheese

1/4 cup Panko crumbs

pinch of Kosher salt


Adjust the oven racks to the upper and lower thirds of the oven.  Preheat the oven to 425º F.  Bring a large saucepan of salted water to a boil.  Add the macaroni and cook according to the manufacturer's directions.  Drain the macaroni completely and set aside.


Spray 2-24 cup mini muffin tins with non-stick cooking spray.  In a small bowl combine the Parmigiano-Reggiano and Panko.  Set aside.


 In a large saucepan over medium heat, melt the butter.  Whisk in the flour and cook the mixture for 2 minutes, whisking constantly.  Add the milk and continue whisking until the mixture is thick, about 5 minutes.  Add the cheddar and Gruyère and whisk until the cheeses are completely melted.  Remove from the heat and whisk in the egg yolks.  Fold in the macaroni and season with salt.


Evenly fill the prepared muffin tins with the macaroni and cheese, about 3/4 full.  Sprinkle the Panko and cheese mixture evenly over the tops.   Bake the mini macs until they are sizzling and golden on top, about 10-12 minutes rotating the pans halfway through baking.  Remove from the oven and let the mini macs cool for 5 minutes.  Using a the edge of a small offset spatula, carefully remove the mini macs abd transfer to a platter and serve.  Enjoy!


Note:  The recipe can be made just before baking and kept in the refrigerator overnight.