A canapé-sized version of the much loved comfort food, using a combination of Gruyère and red Cheddar.
1 tbsp butter, plus extra for greasing
120g mini macaroni, or other small pasta
1 tbsp plain flour
80ml milk, warmed
60g red Cheddar, grated
60g Gruyère, grated
1 large egg yolk
1 tbsp double cream
1 tsp Dijon mustard
Salt and black pepper
- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Generously grease a 24-cup mini-muffin tin with butter.
- Bring a large pot of salted water to a boil over a high heat. Add the pasta and cook according to package instructions until it’s just barely beginning to soften but still retains a good bite. Drain the pasta and rinse under cold water, then return it to the pot.
- Meanwhile, melt the butter in a small saucepan over a medium-low heat. Stir in the flour and cook for 1-2 minutes, stirring constantly.
- Turn the heat to medium and slowly whisk in the warm milk. Bring to a boil, whisking constantly, then turn the heat to low and simmer for 2-3 minutes. Add the Cheddar and Gruyère to the sauce in small handfuls, stirring until melted before adding more. Pour the cheese sauce over the pasta and stir to combine well.
- Beat the egg yolk together with the cream and mustard, then stir this mixture through the pasta. Season with salt and pepper.
- Divide the pasta mixture amongst the prepared mini-muffin cups, pressing it in evenly. Bake for 10-12 minutes or until the tops are golden brown and the cheese sauce is bubbling.
- Let them rest for five minutes in the pan, then turn them out onto a plate and serve immediately. Alternatively, allow them to finish cooling completely on the plate, then cover tightly and keep in the fridge for up to two days. Reheat at 190˚C/170˚C fan/gas mark 5 for 8-10 minutes until warmed through.
Per bite: 50kcals, 2.6g fat (1.5g saturated), 4.3g carbs (0.3g sugars), 2.3g protein, 0.2g fibre, 0.039g sodium
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