- 1 lb. Barilla macaroni
- 1 tbsp butter
- 1 tbsp flour
- 2 cups skim milk
- 8 oz. fontina or parmeggiano cheese, cubed (cheddar with cream cheese as substitute)
- 1 egg
- cooking spray
- salt and pepper, to taste
- Cook pasta according to package directions and drain.
- While pasta is cooking, melt butter in a large pot then whisk in the flour forming a roux (or a paste).
- Gradually pour in the milk, whisking as you go; then add in the cheese and stir until all of the cheese has melted. Let simmer on a low flame.
- In a small bowl, crack open the egg and whisk it with a fork, then add a little of the hot milk and cheese mixture to it to temper the egg. (You don’t want to cook the egg. If it looks cooked or scrambled, you added too much liquid).
- Add tempered egg to the milk and cheese mixture; then add in the cooked pasta and mix well and season with salt and pepper to taste.
- Spray a mini muffin tin with cooking spray, then using a small kitchen spoon, add the pasta to the tin so that it’s filled to the top. Bake at 375 for 10-12 minutes; then allow to set for 5 minutes.
- Use a plastic knife to release them from the pan (so it won’t scratch it) and serve. Makes approximately 100.
P.S: Before adding cheddar cheese to a cream sauce to keep it from clumping, put your shredded cheese (it is better to shred it from a brick of cheese yourself) in a baggie or bowl and put just a scant tablespoon of flour into it and shake it all around and then add to the sauce, it will melt smoother with less clumping or separating of the cheese and fat in the cheese.