# What You Need:
→ Pasta
01 - 7 oz ditalini pasta
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons 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 teaspoon Dijon mustard
09 - ¼ teaspoon ground black pepper
10 - ¼ teaspoon salt
→ Coating
11 - 1 large egg
12 - ¼ cup milk
13 - 1 cup panko breadcrumbs
14 - 2 tablespoons grated Parmesan cheese
15 - ½ teaspoon smoked paprika
16 - Cooking spray or oil for greasing
# How To Make:
01 - Preheat oven to 400°F. Grease a 24-cup mini muffin tin with cooking spray or oil.
02 - Cook ditalini pasta according to package instructions until al dente. Drain and set aside.
03 - In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute.
04 - Gradually add milk while whisking continuously to prevent lumps. Simmer for 2 to 3 minutes until thickened.
05 - Reduce heat to low. Stir in cheddar, mozzarella, Parmesan, Dijon mustard, black pepper, and salt until smooth and creamy.
06 - Fold the cooked pasta into the cheese sauce until evenly coated.
07 - Spoon the mac and cheese mixture evenly into the prepared mini muffin cups. Press gently to compact.
08 - In a small bowl, whisk egg with milk. In another bowl, combine panko, Parmesan, and smoked paprika.
09 - Brush the tops of each bite with the egg mixture, then sprinkle generously with the panko mixture.
10 - Bake for 15 to 18 minutes until golden and crisp. Let cool in the pan for 5 minutes, then carefully remove and serve warm.
