Mac and cheese is a favorite with kids and older kids as well. This simple recipe from Vickie and Jo Ann at In the Kitchen is a terrific comfort food and makes a unique hors d’oeuvre. The nuggets are bite sized so you may want to make a lot if entertaining a large number of people or feeding the neighborhood kids. You will need a mini-muffin tin. Spray the tin with cooking spray. Heat your oven to 425 degrees Fahrenheit when you start to make things go faster. Sprinkle two tablespoons of grated Parmesan cheese into each cup of the muffin tin. Combine one and one-half tablespoons of butter and two tablespoons of flour in a boiler and melt the butter on low to medium heat. Add three-quarters of a cup of milk. Regular milk works best but skim milk will work also.
Bring the mixture to a boil. You need to whisk the mixture to break up any small clumps that might collect during the boiling. When the mixture starts to thicken a little, add one and one-quarter cup of shredded cheddar cheese. Turn the heat off.
Add one-quarter of a pound of chopped American cheese slices. You want to melt the cheese only and not cook it. Stir the mixture to blend the ingredients. You want a thick mixture that is consistent in color and texture. The sauce needs to be thin enough to pour easily.
Pour the cheese mixture into a bowl and add one beaten egg yolk and one-quarter of a teaspoon of paprika. Stir the sauce until it is well blended.
Add eight ounces of cooked elbow macaroni to the cheese sauce.
Stir the mixture until the macaroni is coated with the cheese. You want a thin coating on every piece of macaroni.
Use a cookie scoop or a small ice cream scoop and scoop one scoop of the macaroni and cheese mixture into each tin of the muffin pan. You want enough macaroni and cheese to make a small mound of macaroni and cheese in each tin of the muffin pan. You can make the size as big as you want but you need to keep the size small enough so that each nugget does not run together.
For larger sized nuggets use a larger muffin tin or a cup cake tin.
If you do not have a scoop, two tablespoons used together can transfer the macaroni and cheese to the muffin tin.
Sprinkle a tablespoon of grated Parmesan cheese on top of each nugget when they are in the muffin tin.
Bake the macaroni and cheese nuggets for 10 to 15 minutes depending on how big the nuggets are.
Let the nuggets cool for a few minutes and dump them out of the tin. The recipe makes 24 small nuggets or 12 big nuggets.
What you get is a golden brown treat. The sides are a nice brown and you can see the macaroni on top and on the sides. The chefs claim this is the world’s perfect comfort food.