Mini Mac & Cheese Bites

1/2 lb. Archer Farm elbow macaroni
2 tbsp. unsalted butter
2 tbsp. AP flour
1 1/4 c. 1/2 & 1/2
8 oz. Archer Farms cheddar cheese blend
1/4 c. Archer Farms shredded Parmesan cheese
2 large egg yolks
1/2 tsp. smoked paprika
3/4 c. roasted garlic bread crumbs
1/4 c. butter, melted
1/4 c. Archer Farms shredded Parmesan cheese

Cook macaroni according to manufacturers directions.  Preheat oven to 425 degrees.  Prepare a mini-muffin pan by spraying it with Bak-klene.

In a 3-4 qt sauce pan melt 2 tbsp butter and add flour, whisking to make a roux.  Pour in 1/2 & 1/2, whisking until thickened, add cheddar and Parmesan cheese as well as egg yolks and paprika - whisking again to combine well.  Taste, seasoning with salt and pepper if desired.  Cover pan until macaroni is cooked, then gently stir in drained macaroni.

Using a 1/4 c. measuring scoop, pour into mini-muffin wells - you should get 24.  In a microwave-safe dish melt 1/4 c. butter and add roasted garlic bread crumbs, stirring with a fork to combine.  Sprinkle over tops of macaroni and cheese, followed by a sprinkling of Parmesan cheese.

Bake in oven for 20 minutes, then remove and allow to sit in pan for one hour to set up.  Gently remove mac & cheese muffins using a small spatula, butter knife or fork.  Set on platter and serve.