Source: Oishii, originally from Food and Wine Magazine
1 lb of Mini-Farfalle Pasta
3 tablespoons of Butter
1/2 cup of Parmesan Cheese, grated
4 tablespoons of Flour
1.5 cups of Milk
8 ounces of Sharp Cheddar Cheese, grated
4 ounces of Mozzarella Cheese, grated
4 ounces of Parmesan Cheese, grated
2 large Egg Yolks
1/2 teaspoon of Smoked Paprika
First, preheat your oven to 425 degrees.
Next, spray a mini-muffin pan or a normal muffin pan with cooking spray. Sprinkle 1/4 of the 1/2 cup of Parmesan cheese into the bottom of the pan. Reserve the other 1/4 cup to place on top of the bites.
Now, prepare your pasta, al dente according to the directions on the package.
Now, in a medium saucepan over medium-high heat, melt the butter. When the butter has melted add the flour and mix well, no lumps. Next, whisk in the milk. When all of this is combined add the cheddar cheese, mozzarella cheese, and parmesan cheese, stirring until melted.
Next, you will temper in your eggs. Place both egg yolks in a glass. Spoon a few tablespoons of the cheese mixture into the eggs and stir slowly, until the eggs have been incorporated into the sauce and pour the contents of the glass into the saucepan. Stir in the paprika.
When the pasta is finished, drain well. Do not rinse. Now, combine the pasta and cheese sauce and stir until mixed well.
Now, spoon rounded tablespoons of the macaroni and cheese into the pan. Sprinkle the tops with the remaining 1/4 cup of parmesan cheese.
Bake for 10 minutes and cool for 5 minutes. The bites can easily be removed from the pan with a spoon.
The Barbee Housewife