Super Bowl XLVII is upon us, and it's time to break out our cookbooks. What's Super Bowl Sunday without stuffing your face with some great cuisine?
Since it's the Baltimore Ravens and San Francisco 49ers, anything that had to do with crab or sourdough bread would seem to favor one team or the other. We found a happy medium with this recipe of three-cheese mini macaroni and cheese cups.
Try this recipe out:
- 1/2 pound elbow macaroni
- 1 1/2 tablespoons unsalted butter, plus more for brushing
- 1/4 cup freshy grated Parmigiano-Reggiano cheese
- 2 tablespoons all-purpose flour
- 3/4 cup milk
- 4 ounces cheddar chese, shredded
- 4 ounces deli-sliced American cheese, chopped
- 1 large egg yolk
- 1/3 teaspoon smoked Spanish paprika
1. Preheat over to 425 degrees. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain.
2. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out excess.
3. In large saucepan, melt 1/2 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 the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
4. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of of Parmigiano on top.
5. Bake the mini macs in the upper and middle thirds of the over for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Serve.
If football and macaroni and cheese doesn't bring a smile to your face, I don't what will.