For this month's monthly dinner party, I was in charge of the appetizer. It was below freezing temps in NYC (23 DEGREES!)… so comfort food seemed in order! While this is meant to be an appetizer, it could definitely be served as a cute and tasty side dish. It was the perfect addition to Meghan's amazing pork chops (with grapes!!) and Drea's deadly chocolate-y dessert. When the temps drop, just add comfort food.
Mini-Mac and Cheese
Shauna Niequist, Bread and Wine
Ingredients:
1/2 pound elbow macaroni (or 4 cups cooked)
2 cups sharp cheddar cheese, shredded
2 tablespoons butter, plus more for pan
1 tablespoon Dijon
2 dashes Tabasco
1/2 teaspoon salt
1 egg yolk
1/2 cup grated Parmesan cheese
Smoked paprika
Instructions:
In a pot of boiling water, cook the macaroni, for about 5
minutes, to just al dente, which is just a touch firmer than how you would like
to eat it. Drain.
Brush mini muffin pan with melted butter, then sprinkle half
the grated Parmesan into the muffin cups.
On medium-low heat, warm butter and cheddar cheese, and
whisk till smooth.
Off heat, add Dijon, Tabasco, egg yolk, and whisk again.
Add macaroni and mix well coated with cheese.
Spoon into muffin cups, making them slightly rounded and
packing them lightly. Top with grated Parmesan.
Bake at 425 degrees for 12 to 14 minutes, until golden on
top.
Makes 24 - perfect size for a dinner party of 8!
Makes 24 - perfect size for a dinner party of 8!
Let cool at least 10 minutes before serving, because they
will set as they cool.
Sprinkle with smoked paprika.
Sprinkle with smoked paprika.
Serve warm or at room temperature. Be generous when you dust the Parmesan, both in the empty
cups and on top, because that's what holds them together - that and the egg
yolk.
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