Makes 48 mini macs. Total time 45 minutes
1 pound mini elbow macaroni
3 tablespoons unsalted butter, plus more for brushing
1/4 cup Parmigiano-Reggiano cheese
2 Tablespoons Clem's Hot Pepper Mustard
4 Tablespoons all-purpose flour
1 1/2 cup milk
1 cup shredded Carr Valley Yearling Cheddar Cheese
1 cup shredded Carr Valley Fontina Cheese
1/2 cup Carr Valley Airco Cheese
2 large egg yolks
1/4 teaspoon smoked Spanish paprika
1/4 Tablespoon of olive oil
1. Preheat the oven to 425 degrees.
2. In large saucepan of boiling water with olive oil added, cook macaroni until al dente, about 5 minutes. Drain, shaking off any excess water.
3. Brush two 24 cup nonstick mini muffin tins with butter. Sprinkle with 3 tablespoons of Parmigiano
4. In large sauce pan, melt the 3 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking until boiling, about 5 minutes. Add cheddar, fontina, and airco cheeses and whisk until melted. Off the heat whisk in Clem's Hot Pepper Mustard, egg yolks, and paprika. Fold in the macaroni.
5. Spoon slightly rounded Tablespoons of macaroni mixture into the prepared muffin cups. Sprinkle remaining Parmigiano on top.
6. Bake the mini macs in upper or middle third of oven for about 10 minutes, until golden and sizzling. Let it cool for 3-5 minutes. Using small spoon loosen mini macs and transfer to platter.
This recipe can be prepared through Step 5 and refrigerated overnight.