INGREDIENTS
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1/2 pound elbow macaroni
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1 1/2 tablespoons unsalted butter, plus melted butter for greasing the tins
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1/4 cup freshly grated Parmigiano-Reggiano cheese
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2 tablespoons all-purpose flour
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3/4 cup whole milk
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4 ounces cheddar cheese, shredded (about 1 packed cup)
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4 ounces deli-sliced American cheese, chopped
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1 large egg yolk
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1/4 teaspoon smoked Spanish paprika
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2 slices thick-cut bacon (about 3 ounces), cooked and chopped