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Playing with our Food: Mini Kids Mac & Cheese Cup Cakes

Mini Mac & Cheese Cup Cakes

I am always looking for fun ways to play with my food – and this was a great idea that I recently saw – Perfect for the 9 days and for your kids.

Hope you enjoy!

:) Sarah

And if anyone of you have great ideas and recipes that let us play with our food – email me Sarah@kosherstreet.com

 

  1. 1/2 pound elbow macaroni
  2. 1 1/2 tablespoons unsalted butter, plus more for brushing
  3. 1/4 cup freshly grated Parmigiano-Reggiano cheese
  4. 2 tablespoons all-purpose flour
  5. 3/4 cup milk
  6. 4 ounces cheddar cheese, shredded (1 packed cup)
  7. 4 ounces deli-sliced American cheese, chopped
  8. 1 large egg yolk
  9. 1/4 teaspoon smoked Spanish paprika
  1. Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
  2. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
  3. In a large saucepan, melt the 1 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 Parmigiano 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 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.
Make Ahead The recipe can be prepared through Step 4 and refrigerated overnight.
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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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