cooking my way through "bread & wine"

I have never been much of a cook & on most days, I don't particularly love & look forward to the idea of cooking anything real complicated. And to be honest, a few years ago, I considered it cooking if anything even got heated up or melted at all. However, I have always liked the idea of cooking & love looking up interesting and unique recipes. Someday I hope to feel confident enough to invite people into our home and host some great dinner parties.  

I think this idea grew on me even more as I have read books by Shauna Niequist who has a love for cooking and gathering around the table. I recently read her newest book, Bread & Wine, and let me just take a minute here to HIGHLY recommend this book. It was the kind of book I read very quickly at the beginning and then slowed waaaay down because I didn't want it to end. 

Shauna ends each chapter with a recipe that relates in some way or another to the stories about community & faith that she writes about in the chapter. I have all intentions of cooking my way through this book and last night I made my second recipe, mini mac & cheese. Sooooo delicious! (see below for recipe...and then go buy the book to see the rest of them...you won't regret it!!!!)

Mini Mac & Cheese (from Bread & Wine by Shauna Niequist)

½ pound elbow macaroni (4 cups cooked)

2 c. sharp cheddar cheese, shredded

2 tbsp butter

1 tbsp Dijon

2 dashes Tabasco

½ tsp salt

1 egg yolk

½ cup grated parmesan

 paprika

In a pot of boiling water, cook the macaroni for 5 min. to just a touch firmer than how you would usually eat it. Drain.

Brush the mini muffin pans with melted butter, then sprinkle half the grated parmesan (1/4 cup) into the muffin cups.

On medium-low heat, warm butter and cheddar cheese, and whisk till smooth.

            

Off heat, add Dijon, Tabasco, egg yolk, and whisk again.

            

Add macaroni and mix until well coated with cheese.

            

Spoon into muffin cups, making them slightly rounded, and should pack them lightly. 

Top with grated parm.

            

Bake 425 for 12 to 14 minutes, until golden on top.(mine took only 12 minutes)

            

Let cool at least 10 minutes before serving, as they will set as they cool. Sprinkle with paprika.Serve warm or at room temperature. They also taste just fine microwaved to reheat the next day! 

Makes: 24 mini macs