Mini Mac ‘n’ Cheese Bites

• Preheat the oven to 220ºC. Generously butter a 24-cup mini-muffin tin (or similar) and sprinkle the cups with breadcrumbs (I use Panko as they are extra crispy).
• Bring a pan of salted water to the boil. Cook the pasta until it’s just beginning to soften. Drain and rinse it under cold water – set aside.

Make the cheese sauce – or buy one if you don’t have time

• Melt 1 tbsp butter in a small saucepan over low heat. Stir in the flour and cook, still stirring constantly, for 1 minute. Increase the heat a little and slowly whisk in the milk. Bring to the boil, whisking continuously. Reduce the heat to low and simmer for 2 minutes. Sprinkle in both grated cheeses.
• Pour the sauce over the pasta and stir well.
• Beat the egg yolk with the cream and mustard (if using) and stir it into the pasta.
• Season with salt and pepper and press the mixture into the prepared mini-muffin cups.
• Bake the canapés for 10 to 12 minutes, or until the cheese sauce is bubbly and the tops are light brown. Let them cool a little in the pan, then turn them out.  You could make these up to 2 days in advance and re-heat.