Total Calories: 2,171
Yield: 4 dozen
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 for 10 minutes, or until hot and golden. Cool for 5 minutes; carefully transfer to a serving plate.
Tip: Mix up your own face paints! All you need is 1 teaspoon cornstarch, 1/2 teaspoon cold cream, 1/2 teaspoon cold water and the desired amount of food coloring. Combine all ingredients. Later, remove face paint with cold cream.
This Mac & Cheese Nuggets recipe is from the Our Favorite Kid-Friendly Recipes Cookbook. Download this Cookbook today.
