Zingy Cheesy Mini Macs

Great for kids of ALL ages:
(makes 12)

8 oz. elbow macaroni
2 T. butter*
2 T. flour
3/4 cup 2%* milk
1 cup shredded pepper* Jack cheese
1 cup shredded sharp cheddar
2 egg yolks
1/2 t. dry mustard
Sea* salt and freshly ground pepper, to taste
1/4 cup shredded Parmesan
1/4 cup Panko* breadcrumbs

Preheat oven to375. Lightly grease a 12 cup muffin tin. Bring a large saucepan of salted water to a boil. Cook macaroni according to package directions; drain. Melt butter in a saucepan over med. heat. Stir in flour and cook for 1 mins. Slowly whisk in milk and bring to a boil. Cook, stirring occasionally, until sauce coats the back of a spoon, 2-3 mins. Remove from heat and stir in pepper Jack and cheddar cheese, egg yolks, mustard and S&P until smooth; fold in macaroni. Spoon macaroni into prepared muffin cups. Sprinkle with Parmesan and Panko. Bake until golden and bubbly, 20-25 mins. Cool in pan for 5 mins before serving.

Carpe Diem!!

Love,

MM