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Makes
Serves: 24
Level
medium
Prep Time
15
Total Time
60

Ingredients

2 cups
uncooked elbow macaroni (1/2 lb/250 g)
500 mL
1 tbsp
olive oil
15 mL
1/2 cup
panko breadcrumbs, divided
125 mL
2 tbsp
butter
30 mL
3 tbsp
all-purpose flour
45 mL
1 3/4 cups
whole milk
425 mL
1/2 tsp
each smoked paprika, salt and pepper
2 mL
2 1/2 cups
grated Applewood Smoked Cheddar cheese, divided
625 mL
1/2 cup
roughly chopped chives
125 mL
1
egg yolk

Method

Step 1
Cook pasta according to package directions. Drain well.
Step 2
Meanwhile, preheat oven to 400°F (200°C). Brush 24 mini-muffin tins with olive oil. Sprinkle bottom of each cup with 1/2 tsp (2 mL) panko.
Step 3
In large saucepan, melt butter over medium heat. Whisk in flour; cook 1 min. Gradually whisk in milk until smooth. Continue whisking while bringing to a boil; simmer 5 min., or until thickened. Whisk in smoked paprika, salt and pepper. Remove from heat and stir in each of the following, mixing in each ingredient before adding the next: 2 cups (500 mL) cheese, chives and egg yolk. Stir in drained cooked pasta; mix well.
Step 4
Fill prepared mini muffin tins with macaroni and cheese mixture. Sprinkle top of each macaroni and cheese bite with remaining panko and cheese. Bake 15 min., or until cheese is golden brown and bubbling. Cool 10 min. before using small spoon to loosen edges around each bite before lifting out of muffin tins. Transfer to serving tray.
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Characteristics

Appetizer

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/24 of the recipe):
Calories:
210
Saturated Fat:
6 g
Carbs:
20 g
Sugar:
2 g
Protein:
9 g
Cholesterol:
45 mg
Fiber:
1 g
Sodium:
260 mg