Categories: Appetizers, Party Foods
Ingredients
- 1/4 cup unsalted butter, softened
- 1/4 cup parmesan cheese
- 3/4 cup elbow pasta
- 1 1/2 Tbsp. all-purpose flour
- 3/4 cup milk
- 2 oz. Asiago cheese, shredded
- 2 oz. Gorgonzola cheese, cut up
- 6 sun-dried tomatoes (not in oil), finely diced
- 1 lg. egg yolk
- 1/2 tsp. hot red pepper sauce
Directions
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Greast 2 nonstick 12-cup mini muffin pans with 2 Tbsp. butter.
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Sprinkle parmesan into each cup.
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Turn pans to coat cups evenly with cheese, then tap out excess.
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Cook pasta in boiling, salted water 5-6 min. or until firm-tender.
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Drain; transfer to a large bowl.