Three Cheese Mini Macs

Directions

1. Preheat the oven to 425. 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 tin with butter. Sprinkle with 2 tablespoons of the Parmigiana; tap out the excess.
3. In a large saucepan, melt the 1 1/2 tablespoons of butter. Mix in the flour over moderate heat for 2 minutes. Mix in the milk and cook, whisking until boiling, about 5 minutes. Add the cheddar and American cheese 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 Parmigiana on top.
5. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minute. Using a mall spoon, carefully loosen the mini mac, transfer to a platter and serve.