Mini Mac n' Cheese Bites

Ingredients

• 1-1/2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 1-1/2 cups packed shredded cheese � you can use a Mexican blend cheese and half Pepper Jack, or you could also use sharp cheddar or white cheddar, or your other favourite blend
• 1/4 cup Parmesan cheese, grated, plus more for sprinkling on top
• 2 large egg yolks
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon nutmeg
• 1/2 pound elbow macaroni, cooked and drained
• Makes about 36

Directions

1. Preheat oven to 425�F.
2. Spray a nonstick mini muffin pan with cooking spray (you may need multiple pans). Set aside.
3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2 -3 minutes until thickened. Add all the cheeses and stir together to melt. Remove from heat and stir in the egg yolks, salt, pepper, and nutmeg. Stir in the cooked macaroni.
4. Spoon the macaroni and cheese into the prepared mini muffin pan(s), filling each cup to the top. Pack each one down gently. Sprinkle with remaining Parmesan cheese.
5. Bake for about 10 minutes, until golden and sizzling. Let cool for about 10 minutes, then use a butter knife to carefully loosen and pop out the bites from the pan. They should pop out very easily. Transfer the mac and cheese bites to a platter and serve warm.
6. To make ahead, bake and cool mac and cheese bites then store in the fridge. When ready to serve, place the bites on a baking sheet and heat in a 400�F oven for 5 minutes until warmed through.