When I host a party, I try to prevent the food selection from being “too dip heavy” (my sister always gets a kick out of that!), so I’m always on the look out for bite-size finger foods. These mac and cheese cups aren’t bite size, but they aren’t a dip. They are one cheesy, salty, handful of awesome.
- For the prosciutto cups…
- Grease 12 regular size muffin cups.
- Using one three ounce package of prosciutto, line each cup with one to two slices, pressing gently into the bottom.
- For the mac and cheese…
- Boil 8 ounces of elbow macaroni according to package directions. Reserve 1/4 cup of pasta water before draining.
- In separate sauce pan…
- Melt two Tablespoons of butter.
- Stir in two Tablespoons of flour, cooking for 1-2 minutes to remove raw flour taste.
- Whisk in 1 1/4 cups of heavy whipping cream.* Simmer until thickened; remove from heat.
- Stir in…
- Reserved pasta water
- 4 ounces sharp cheddar
- 4 ounces Monterrey Jack
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Combine pasta and sauce.
- Spoon mac and cheese into the prepared muffin tin. Top each cup with Parmesan cheese before baking at 375* for 20-25 minutes.
I’m thrilled with this new creation! If I were hosting a larger party, I would line a mini muffin tin with prosciutto and make them legitimate mac and cheese BITES. As it were, these were delicious in their larger size and could even be called ‘dinner’ if served with a salad or green vegetable.
* A half pint of heavy cream (standard size for my local brand) equals one cup. Top off with whatever milk you keep on hand instead of buying a second half pint!