Mac & Cheese Nuggets

Ingredients

• 0.3 pound processed cheese food chopped
• 1.5 teaspoons butter 
• 8 oz elbow macaroni cooked
• 1  egg yolk beaten
• 2 tablespoons flour all-purpose
• 0.8 cup milk 
• 0.3 teaspoon paprika 
• 0.3 cup parmesan cheese divided grated
• 1.3 cups cheddar cheese shredded

Equipment

• sauce pan
• oven
• whisk
• muffin liners

Directions

1. Lightly grease mini muffin cups.
2. Sprinkle with 2 tablespoons Parmesan cheese, tapping out excess. Melt butter in a large saucepan over medium heat. Stir in flour; cook for 2 minutes.
3. Whisk in milk until boiling, about 5 minutes.
4. Add Cheddar and American cheeses; remove from heat and stir until smooth.
5. Whisk in egg yolk and paprika; fold in macaroni until well coated. Spoon rounded tablespoons of mixture into prepared tins; sprinkle with remaining Parmesan.
6. Bake at 425 degrees until hot and golden, about 10 minutes. Cool for 5 minutes; carefully transfer to a serving plate.