b5media.com

Advertise with us

Enjoying this blog? Check out the rest of the Lifestyles Channel Subscribe to this Feed

Foodie Obsessed

Food & Wine’s Best (and Easy) Holiday Hors d’Oeuvres

by Tracey Thompson on December 20th, 2007

mini mac and cheese

Grace Parisi from Food & Wine has offered up some great recipes to help you get your Holiday party together quickly and without much stress.

She has made several mini-versions of comfort food classics.  These are all easy and many of them can be made ahead.  Below is her recipe for Mini-Mac & Cheese Cups.  It seems that her staff devours these. 

To get all the recipes (such as Mini Brioche Lobster Rolls) just click here to Food & Wine.

Three Cheese Mini-Macs

TOTAL TIME: 45 MIN
48 MINI MACS

Anything big made small is ultrafun for cocktail parties, and these quick, one-bite mac and cheeses are the ultimate example. Cooked in mini muffin pans, the mini macs can be assembled early and baked just as guests arrive.

ingredients
  • 1/2 pound elbow macaroni
  • 1 1/2 tablespoons unsalted butter, plus more for brushing
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons all-purpose flour
  • 3/4 cup milk
  • 4 ounces cheddar cheese, shredded (1 packed cup)
  • 4 ounces deli-sliced American cheese, chopped
  • 1 large egg yolk
  • 1/4 teaspoon smoked Spanish paprika
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, 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.

WINE Plummy, full-bodied Merlot: 2005 Blackstone Winery.

Share This

Related Stories

POSTED IN: Entertaining, Holidays, Recipes

0 opinions for Food & Wine’s Best (and Easy) Holiday Hors d’Oeuvres

  • No one has left a comment yet. You know what this means, right? You could be first!

Have an opinion? Leave a comment: