It's been quite a while since I posted anything. Between the 8 days without power from Hurricane Sandy and the 4 days of getting my hardwood floors refinished and not being able to sleep at home, it has taken me a while to get back to normal or as close to normal as I get. It's hard to believe that Thanksgiving is 8 days away. I need to get all my furniture back in the right rooms and start thinking about next week's food and family holiday quickly. These would make a good side dish to serve on Thanksgiving if you aren't a stuffing lover. This recipe is adapted from http://www.foodandwine.com.
1-1/2 tbsp unsalted butter
2 tbsp flour
3/4 cup milk
1-1/2 cups shredded cheese (I used cheddar & colby jack)
1/4 cup parmesan cheese
3 egg yolks
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1/2 lb elbow macaroni, cooked and drained
Boil water and cook macaroni as directed on package.
Preheat oven to 425 degrees. Spray nonstick mini muffin pans with PAM. Set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2-3 minutes until thickened. Add all the cheeses and stir together to melt.
Remove from heat and stir in the egg yolks, salt, pepper and nutmeg. Stir in cooked macaroni.
Bake for about 10 minutes until golden and sizzling. Let cool for about 10 minutes, then use a butter knife to carefully loosen and pop out the bites from the pan. They should pop out pretty easily. Transfer to a serving plate and serve while still warm.
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