Mac & Cheese
4C HomeStyle Parmesan Cheese
4C Plain Bread Crumbs
¼ lb elbow macaroni
2 ½ tablespoons butter plus more for brushing
½ cup 4C Homestyle Parmesan Cheese + some for sprinkling
1 tablespoon flour
3/8 cup milk
2 ozs shredded cheddar cheese
2 ozs shredded smoked gouda cheese
1 egg yolk
¼ teaspoon paprika
salt and pepper
½ cup 4C Plain Bread Crumbs
Preheat the oven to 425 degrees.
Cook the macaroni in boiling salted water until al dente. Drain
Brush mini muffin pan with butter. Layer bottom of each cup with 4C Parmesan Cheese
In saucepan, melt 1½ tablespoons butter. Whisk in flour over medium heat for 2 minutes. Whisk in milk and cook, whisking until boiling, about 5 minutes. Add cheddar and gouda cheeses and whisk until melted. Off heat, mix in egg yolk, paprika, salt & pepper.
Spoon mixture into muffin cups, packing them gently. Sprinkle remaining 4C Parmesan Cheese on top.
Melt remaining butter and mix in 4C Bread Crumbs. Sprinkle top of muffins with bread crumbs
Bake for about 15 minutes, until golden brown and bubbling.
Allow to cool five minutes before removing