Goldfish Mac & Cheese Cups

1. Stage

Bring a medium pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain and set aside.

2. Stage

Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring, until very lightly toasted, about 1 minute. 

3. Stage

While whisking, slowly pour in the milk. Stir in the mustard and paprika. Bring to a boil and cook over medium heat, stirring, until the mixture is thick enough to coat the back of a spoon, about 3 minutes. 

4. Stage

Reduce the heat to low and add the cheese, a small handful at a time, stirring until the cheese is melted before adding the next handful. Season with salt and pepper. Remove from the heat and stir the cooked macaroni into the cheese sauce.

5. Stage

In a medium bowl, beat the egg and combine with the mac and cheese.

6. Stage

Preheat oven to 400°. Crush the Goldfish in the food processor or in a resealable plastic bag with a rolling pin. Grease the cups of one 24-cup or two 12-cup mini cupcake pans with cooking spray. Then sprinkle each tin with crushed Goldfish (about ½ teaspoon per tin); reserve remaining crushed Goldfish. Shake the pan, tilting to coat tins with Goldfish.

7. Stage

Mound a heaping tablespoon of the mac and cheese mixture into each cup of the prepared pan. Sprinkle top of each mound with the remaining crushed Goldfish.

8. Stage

Bake until the cheese is melted and the bites are golden brown, about 20 minutes. Let cool 5 minutes. Run an offset spatula or thin knife around the outside of each tin, then remove cups and serve warm.