Preheat oven to 425°F. Cook macaroni according to package directions for al dente pasta. Drain well.
Grease four 12-cup mini muffin tins with butter. Sprinkle 2 tablespoons of Der Alpen Cheese into the cups, tapping out any excess.
In a saucepan, melt 1 ½ tablespoons butter. Whisk in flour and cook for 2 minutes over medium heat. Gradually whisk in milk until smooth, then bring to a simmer. Cook, whisking often, until thickened (about 5 minutes).
Remove from heat and whisk in both cheddar and Old German cheeses until melted. Whisk in egg yolk and paprika. Gently fold in the cooked macaroni.
Spoon the mac and cheese mixture into the prepared muffin cups, packing lightly. Sprinkle with the remaining Der Alpen Cheese.
Bake for 10 minutes, or until golden and bubbly. Let cool slightly before removing from tins and serving.
