Three-Cheese Mini Macs

Ingredients

• ½ pound elbow macaroni
• 1 ½ tablespoons unsalted butter, plus more for greasing
• ¼ cup grated Der Alpen Cheese, plus more for topping
• 2 tablespoons all-purpose flour
• ¾ cup milk
• 1 cup shredded Mountain Valley Sharp Cheddar
• 4 ounces Old German Weissa Cheese, crumbled
• 1 large egg yolk
• ¼ teaspoon smoked paprika

Instructions

• Preheat oven to 425°F. Cook macaroni according to package directions for al dente pasta. Drain well.
• Grease four 12-cup mini muffin tins with butter. Sprinkle 2 tablespoons of Der Alpen Cheese into the cups, tapping out any excess.
• In a saucepan, melt 1 ½ tablespoons butter. Whisk in flour and cook for 2 minutes over medium heat. Gradually whisk in milk until smooth, then bring to a simmer. Cook, whisking often, until thickened (about 5 minutes).
• Remove from heat and whisk in both cheddar and Old German cheeses until melted. Whisk in egg yolk and paprika. Gently fold in the cooked macaroni.
• Spoon the mac and cheese mixture into the prepared muffin cups, packing lightly. Sprinkle with the remaining Der Alpen Cheese.
• Bake for 10 minutes, or until golden and bubbly. Let cool slightly before removing from tins and serving.

Serves 12