Serves: 5
Total Calories: 434
Yield: 4 dozen

1/4 cup grated Parmesan cheese, divided
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup milk
1 1/4 cups shredded Cheddar cheese
1/4 pound American cheese slices, chopped
1 egg yolk, beaten
1/4 teaspoon paprika
1 (8-ounce) package 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 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.

Nutritional Facts:

Serves: 5
Total Calories: 434
Calories from Fat: 183

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