# Components:
→ Pasta
01 - 7 oz ditalini pasta
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - ½ cup shredded mozzarella cheese
07 - ¼ cup grated Parmesan cheese
08 - ½ tsp Dijon mustard
09 - ¼ tsp ground black pepper
10 - ¼ tsp salt
→ Coating
11 - 1 large egg
12 - ¼ cup milk
13 - 1 cup panko breadcrumbs
14 - 2 tbsp grated Parmesan cheese
15 - ½ tsp smoked paprika
16 - Cooking spray or oil for greasing
# Directions:
01 - Set oven to 400°F. Grease a 24-cup mini muffin tin thoroughly with cooking spray or oil.
02 - Boil ditalini pasta according to package directions until al dente. Drain well and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to form roux.
04 - Gradually whisk in milk, stirring continuously to prevent lumps. Simmer until sauce thickens, about 2 to 3 minutes.
05 - Lower heat to low. Stir in cheddar, mozzarella, Parmesan, Dijon mustard, black pepper, and salt. Mix until smooth and creamy.
06 - Fold cooked pasta into cheese sauce ensuring even coating throughout.
07 - Spoon mac and cheese mixture into prepared mini muffin cups, pressing gently to compact.
08 - Whisk egg and milk together in a small bowl. In another bowl, combine panko breadcrumbs, Parmesan cheese, and smoked paprika.
09 - Brush tops of bites with egg mixture, then sprinkle evenly with panko mixture.
10 - Bake for 15 to 18 minutes until golden brown and crispy. Let cool in pan for 5 minutes before gently removing. Serve warm.
