Mac and Cheese Canapes
- 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)
- Salt and freshly ground black pepper to taste
- This recipe is vegetarian
- Condiments
- Dijon mustard (1 teaspoon)
- Cooking & Baking
- All-purpose flour (1 tablespoon)
- Salt and freshly ground black pepper (1)
- Pasta & Grains
- Ditalini (1/4 pound)
- Bread & Baked Goods
- Breadcrumbs, toasted (1/4 cup)
- Dairy
- Butter, unsalted (1 tablespoon)
- Cheddar, sharp grated (2 ounces)
- Gruyere, grated (2 ounces)
- Heavy cream (1 tablespoon)
- Whole milk (1/3 cup)
- Refrigerated
- Egg yolk, large (1)
Preparation
Read recipe preparation on leitesculinaria.com
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Published December 4, 2012 (2 months ago).
261 people saved this recipe.
