With Christmas break creeping up on us, many begin to feel the bittersweet emotions of leaving the glorious, and at times trying, DePauw bubble. I’m sure the thought of no class and no papers is music to everyone’s ears, but what about the weekends away from this incredible place we call home? How will we survive a month and a half away from good ‘ole Greencastle? WELL, I have the perfect recipe that will help you shed a little bit of DePauw light on those dreary days at home. I challenge you to make these savory treats before a night out with old high school friends. You will thank me when you get home and open that sweet bottle of ranch sauce and have a golden delicious mac bite to satisfy your late-night cravings. Enjoy!
Note: If you have a deep fryer or want to mess with hot oil, there are other recipes out there. This recipe however, is made in the over for ease and for a tad bit healthier snack.
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
1 (or 2) bottle(s) of ranch dressing
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 (with ranch).