Crunchy bites of ditalini pasta coated in a rich, creamy blend of cheddar, mozzarella, and Parmesan cheeses.
# What You Need:
→ 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
# Steps:
01 - Preheat oven to 400°F and grease a 24-cup mini muffin tin with cooking spray or oil.
02 - Boil ditalini pasta according to package instructions until al dente. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
04 - Gradually whisk in milk, simmering until thickened, about 2 to 3 minutes.
05 - Lower heat and stir in cheddar, mozzarella, Parmesan, Dijon mustard, black pepper, and salt until creamy and uniform.
06 - Fold cooked pasta into cheese sauce, ensuring even coating.
07 - Spoon mixture into prepared muffin tin, gently pressing to compact each portion.
08 - Whisk egg with milk in one bowl; mix panko, Parmesan, and smoked paprika in another.
09 - Brush tops of bites with egg mixture, then sprinkle with panko mixture evenly.
10 - Bake for 15 to 18 minutes until golden and crisp. Cool in the pan for 5 minutes before gently removing. Serve warm.
