Mac & Cheese Nuggets 1/4 c. grated Parmesan cheese, divided 1-1/2 T. butter 2 T. all-purpose flour 3/4 c. milk 1-1/4 c. shredded Cheddar cheese

1/4 lb. American cheese slices, chopped 1 egg yolk, beaten 1/4 t. paprika 8-oz. pkg. elbow macaroni, cooked

Lightly grease mini muffin cups. 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. Whisk in milk until boiling, about 5 minutes. Add Cheddar and American cheeses; remove from heat and stir until smooth. Whisk in egg yolk and paprika; fold in macaroni until well coated. Spoon rounded tablespoons of mixture into prepared tins; sprinkle with remaining Parmesan. Bake at 425 degrees until hot and golden, about 10 minutes. Cool for 5 minutes; carefully transfer to a serving plate. Makes 4 dozen.