Ingredients
| 2 | tablespoons unsalted butter |
| 2 | tablespoons all purpose flour |
| 1 | cup low fat milk |
| 1 | cup (4 ounces) grated sharp Cheddar cheese |
| 1 | cup (4 ounces) grated Monterey Jack cheese |
| 2 | cups HORMEL® CURE 81® Diced Ham |
| ½ | teaspoon dry mustard |
| ¼ | teaspoon paprika |
| 8 | ounces ditalini pasta, according to package directions |
| 1 | pinch cayenne |
| ½ | cup grated Cheddar cheese for garnish |
| Chopped parsley or chives, if desired |
Directions
Heat oven to 425°F.
In large saucepan, melt butter on medium-high heat. Add flour and whisk until flour is incorporated (2-3 minutes). Slowly whisk in milk and bring to a boil.
Reduce heat and whisk in cheese until completely melted. Remove from heat and stir in ham, paprika, mustard, cayenne and pasta.
Spray two 12 cup mini muffin tins with canola or olive oil cooking spray. Spoon heaping tablespoons of macaroni and cheese mixture into each cup and lightly pat down (this helps the pasta bind together). Top with extra grated Cheddar cheese.
Bake for 10 minutes or until tops have started to brown and bites are sizzling.
Remove from oven and let cool 10-15 minutes. Gently remove bites with a spoon and set on serving platter. Garnish with chopped parsley or chives, if desired.