Mac and Cheese Canapés Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Bread Cups
24 slices white bread
Parmesan cheese
Macaroni
1 teaspoon coarse salt
1 cup small elbow macaroni
2 cups heavy cream
1 cup grated extra sharp white cheddar cheese
1 cup grated Cotswold cheese
1 cup grated Parmigianino Reggiano cheese
1/4 cup finely chopped flat leaf parsley
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Directions: |
Directions:Bread Cups:
Use a 1 inch round cookie cutter to stamp out rounds from white bread. Place bread rounds in mini-muffin tins. Sprinkle each round with Parmesan cheese and bake in a 350' oven until golden brown, 10 to 12 minutes. Can be made ahead an stored in airtight container.
Macaroni:
Bring a large pot of water to a boil. Add the salt and the macaroni and return to a boil. Cook following package directions until pasts is al dente. Drain and set aside.
While the macaroni is cooking, make the cheese sauce: Pour the cream into a large heavy bottomed saucepan and simmer gently over medium to medium-low heat (be careful the cream doesn't bubble up) until it is reduced by half, 20 to 30 minutes. Reduce the heat to low and add the cheddar, Cotswold and Parmigianino Reggiano cheeses; whisk until the sauce is completely smooth. Stir in the cooked macaroni and remove from heat.
Portion 1 generous tablespoons. of the macaroni and cheese into each cup, sprinkle with parsley and serve. |
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Personal
Notes: |
Personal
Notes: The cheese mixture can be made ahead of time, just add some 1/2 and 1/2 and reheat, stirring frequently.
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