"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Three Cheese Mini Macs Recipe

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This recipe for Three Cheese Mini Macs, by , is from Allison's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Allison Wolcott


1/2 lb. elbow mac
1-1/2 Tbsp. unsalted butter
1/4 c. grated Parmesan
2 Tbsp. flour
3/4 c. milk
4 oz. cheddar cheese, shredded (1 packed cup)
4 oz. deli-sliced American cheese, chopped
1 large egg yolk
1/4 tsp. Spanish paprika

1) Preheat oven to 425. Bring large saucepan of salted water to boil over high heat . Add mac and boil until al dente. Drain.
2) Brush 12-cup muffin tins with butter. Sprinkle with 2 Tbsp. grated Parmesan. Tap out excess.
3) In large saucepan, melt 1-1/2 Tbsp. butter. Whisk in flour over moderate heat. Whisk for 2 minutes.
4) Whisk in milk and cook, whisking, until mixture comes to a boil (about 5 minutes).
5) Add cheddar and American cheese and whisk until smoothly blended. Take off heat and whisk in egg yolk and paprika. Fold in mac.
6) Spoon into tins. Sprinkle remaining 2 Tbsp. grated Parmesan evenly over tops.
7) Cook in upper and middle thirds of oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes.
8) Using small spoon, loosen mini macs, transfer to serving platter. Serve immediately.




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