Mati, hope the honeymoon is going phenomenal and that you are exploring all types of new foods you will report on when you are back.
My last post was and interesting one, one that I wish I would have gotten more responses to but oh well, maybe most of our readers are not into parenting.
This weekend was my friend Whitney’s birthday and we were invited to her house for a Shabbat potluck lunch. Whitney is also a foodie and a blogger over at Jewhungry so I could arrive with anything less than spectacular and I think I succeeded. You know how I complain that I am not creative and my things don’t look pretty, but this time I was inspired, thanks to Whit and I made food that both tasted delicious and looked pretty. I made awesome mac ‘n cheese bites, perfect for any occasion. They are fun and the kids at the party LOVED them, so did the adults. I also made a lentil salad with a tachine dressing inspired from a newly published post at Smitten Kitchen last week.
Recipe adapted from FoodandWine.com
Yields: about 56 bites
- 3/4 pound elbow macaroni
- 1 1/2 tablespoons unsalted butter, plus more for brushing
- 1/4 cup grated Parmesan cheese
- 4 tablespoons whole wheat
- 1 cup milk
- 1 cup of shredded mozzarella cheese
- 3 cups of shredded cheddar cheese
- 2 large egg yolks
- 1/4 teaspoon sweet paprika
- Preheat the oven to 425°. In a large saucepan of salted boiling water, cook the macaroni for about 8 minutes. Drain, shaking off the excess water.
- Brush the nonstick mini muffin tins with butter or spray with cooking spray. Sprinkle with 2 tablespoons of the Parmesan cheese and tap out the excess.
- In a large saucepan, melt the butter and whisk in the flour over moderate heat for 2 minutes.
- Whisk in the milk and cook until boiling for about 5 minutes.
- Add the cheddar and mozzarella cheeses and whisk until melted.
- Once the cheeses have melted, take the mixture off the heat, whisk in the egg yolks and the paprika, fold the macaroni.
- Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmesan on top.
- Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, or until golden and sizzling. Let them cool for 5 minutes and using a small spoon, carefully loosen the mini macs, transfer to a platter to serve.
* I tried making a few in a regular sized muffin tin but the ‘bites’ did not old together. I assume you would need more eggs for them to hold.