From SINE DIE to Sunny Dallas (macaroni muffins)

Take Away - Macaroni Muffins

The 90 day legislative session finally adjourned "Sine Die," which is Latin for "without a day." I don't particularly care what it means....I'm just glad it is over. Of course, the good wife (Mollie) taunts that the adjournment of session equates to the end of a 90 day bender...

After about a week of decompression and office wrap up, it is great to get back to NOLA, and there is no better way to come home than to a party. Last night was Emily Franco's birthday party. You may ask, "Who is Emily Franco and why do I care?"

If you fused Paula Dean with Giada De Laurentiis and ended up with the best qualities of both...you would have Emily Franco. Each year, she throws a birthday party with a very well thought out theme. This year the theme was Dallas (as in the 80's television series).

Mollie looked like the character played by Priscilla Presley in the series....I intended to look like JR, but looked more like a fat Bobby (post Step by Step series). We rode to the party with Craig Webb and Lizzie Schott. As the evening progressed, Craig and I planned to engage in "fisticuffs" over oil rights and end up in the pool. The girls put a stop to that since I was wearing a new suit and Craig was holding a briefcase he actually uses....I think it would have been great.

Emily ALWAYS cooks great food. Last night, she had a Texas Feast (complete with a variety of pulled pork, slow smoked beef brisket and all the trimmings). However, the two standouts were her AMAZING deviled eggs and macaroni muffins.

I will include some pictures and the recipe as soon as Paula De Laurentiis sends them.

Macaroni Muffin Recipe

• 1/2 pound elbow macaroni
• 1 1/2 tablespoons unsalted butter, plus more for brushing
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 4 ounces shredded sharp cheddar cheese (1 packed cup)
• 4 ounces shedded or chopped pepper jack
• 1 large egg yolk
• 1/4 teaspoon smoked Spanish paprika

Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente. DO NOT OVERCOOK...Under is better than over. Drain, shaking off the excess water.

Brush four 12-cup, nonstick mini muffin tins with butter. Generously sprinkle with some of the Parmigiano (at least 3 talblespoons); tap out the excess. Per Emily, the parm is the glue that holds this muffin together.

In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and jack cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.

Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top (up to this point can be done in advance and refrigerated overnight).

Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.