I wanted a finger way to make macaroni and cheese. The following recipe is a combination of several I saw on the Internet. It was really good. I would definitely make it again and it would be a good family side as well.
Preheat oven to 425
Cook 1/2 pound elbow macaroni in boiling water about 8 minutes.
Brush 24 regular muffin pans with butter and sprinkle liberally with bread crumbs. Mini muffin tins could be used as well.
In a saucepan:
melt 1 1/2 Tablespoons of butter
Add 2 Tablespoons of flour, whisking in and continuing to whisk over moderate heat for 2 minuts.
Whisk in 3/4 C milk, until boiling about 3-5 minutes.
Add 8 ounces (1 C) shredded Cheddar cheese (packed in cup) and whisk until melted.
Remove from heat and add 1 egg yolk.
Spoon mac and cheese (I used an ice cream scoop) into muffin tins. Sprinkle with parmesan cheese.
Bake about 10-15 minutes or until they look bubbly.
Add more shredded cheddar cheese on top and continue to bake until cheese is melted and cups are bubbly.
Remove from oven. Let cool slightly and place on platter. They are very easy to remove.
These were a big hit and the guests could not believe they were baked in the oven.