Who would have thought it?
I have just made individual macaroni cheeses in a muffin pan.
How amazing is that?
This has to be the mutton dressed as lamb canapé, or is it all knickers and not a fur coat in sight. Whatever. Here again is another something the host can prepare in advance,refrigerate and re-heat 7 minutes before it is needed.How I just adore macaroni cheese and now being able to eat it with my pinky finger aloft and and a flute of fizz in the other handwhile I talk to my guests, what a happy bunny am I.Here is a closet classic coming out and proudly saying I am now a contemporary canapé.
This recipe comes from a book
"Mac and Cheese" by American food innovator and authoress Ellen Brown.She gives this timeless comfort food, Macaroni Cheese, a foodie makeover.For obvious reasons the author had a trick up her sleeve here or otherwise your carpet or parquet would be covered with gooey stickyness post party, so stick to the recipe and you wont need to shake and vac after your guests have gone.The only thing I would say is let them cool and refrigerate them and then re-heat them.Having made these the author´s suggested cooling time is too short for them to hold together when picked up and if you ate them five minutes after they left the oven you would irreparably damage not only your palate but the carpet beneath your feet.However if you love macaroni cheese like me don´t be put off. The sensation of eating macaroni cheese not at the kitchen table,without a fork and standing on your feet is quite remarkable.
Macaroni cheese canapés
Mini muffin tin -2 x 12 cup capacity
1 tablespoon unsalted butter, plus more for the pans
1/4 cup toasted breadcrumbs (optional)
1/4 pound ditalini, which are essentially mini macaroni shapes, or other small, similarly shaped pasta
1 tablespoon all-purpose flour
1/3 cup whole milk, warmed
2 ounces sharp Cheddar, grated
2 ounces Gruyère, grated
1 large egg yolk
1 tablespoon heavy cream
1 teaspoon Dijon mustard (optional) Flor de sal and freshly ground pepper to taste
- Preheat the oven to 425ºF (218ºC). Generously butter 24 mini muffin
cups and, if desired, sprinkle with breadcrumbs. (If you’re baking the
canapés in batches, reserve some of the butter and breadcrumbs, if
desired, for the second batch.)
- Bring a pot of salted water to a boil. Cook the pasta until it’s just
barely beginning to soften and is at the early stages of al dente. Drain
the pasta, rinse it under cold water, and return it to the pot.
- Meanwhile, melt 1 tablespoon butter in a small saucepan over
medium-low heat. Stir in the flour and cook, still stirring constantly,
for 1 minute, or until the mixture turns slightly beige and is bubbly.
Increase the heat to medium and slowly whisk in the warm milk. Bring to a
boil, whisking almost constantly. Reduce the heat to low and simmer for
2 minutes. Add the cheeses to the sauce in 1/2-cup increments, stirring
until the cheese melts before making another addition. Pour the sauce
over the pasta and stir well.
- Beat the egg yolk with the cream and mustard, if using, and stir it
into the pasta. Season with salt and pepper, and press the mixture into
the prepared cups. (You may not fill all 24 of the cups.)
- Bake the mini canapés for 10 to 12 minutes, or until the cheese sauce
is bubbly and the tops are light brown. Let them rest for 5 minutes in
the pan, then turn them out onto a platter and pass ASAP. The canapés
can be baked, cooled, and refrigerated, tightly covered, for up to 2
days. Reheat them in a 375ºF (190ºC) until warmed through, 7 to 10
Cheers!!! Saude!!! Santé!!!Bom apetite
What a fabulous idea! My type of food in a nutshell (or in this case a muffin pan!)ReplyDelete
I have never heard of Ellen Brown and now off to do some internet research!