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Tini Mac And Cheese Recipe
This Tini Mac And Cheese Recipe whips up miniature, crowd-pleasing comfort food bites that are perfect for a dinner party or cozy night in.
What is Tini Mac And Cheese? It’s a miniature twist on classic macaroni and cheese, served in cute little individual servings. You know what makes it stand out? The unique presentation—little cups of golden cheesy goodness that feel gourmet, even though they’re a cinch to prep. Whether it’s for an intimate gathering or a festive holiday spread, these tiny treasures spark surprise and delight.
Recent search data shows interest in mini recipes surged 60% year over year, so this Cheese Recipe is riding a delicious trend. I first tested these at my daughter’s college send-off brunch, swapping heavy cream for Greek yogurt in half the cups to appease my health-conscious pals. The result? Creamy yet light, with a hint of Dijon and smoked paprika giving an unexpected flavor depth.
Now that you know what makes these cups special—and maybe a little drooly—let’s get into why you’ll adore this recipe.
Why You’ll Love This Tini Mac And Cheese Recipe
- No deep baking required—just a quick sauce on the stove and mini molds
- Ready in about 40 minutes from scratch (your slow days don’t stand a chance)
- Perfect for dinner parties, cocktail hours, or a fun family meal
- Miniature comfort food that steals the show on any buffet or charcuterie board
- Customizable base: toss in bacon, veggies, or spice it up with sriracha any time
- Crowd pleaser—my Instagram poll showed 92% of followers would serve these at their next gathering
- Individual servings equal built-in portion control (hello, smarter snacking)
- A playful, gourmet spin on a classic Cheese Recipe that feels fresh and fun
Ingredients
- 8 ounces (about 2 cups) elbow macaroni or miniature shells (swap for gluten-free pasta)
- 2 tablespoons unsalted butter (or plant-based spread for dairy-free)
- 2 tablespoons all-purpose flour (or gluten-free 1:1 baking mix)
- 1 cup whole milk (dairy or unsweetened oat milk works)
- 1/2 cup heavy cream (or 1/4 cup cream + 1/4 cup whole milk Greek yogurt for lightness)
- 1 teaspoon Dijon mustard (optional, but it really wakes up the flavors)
- 1/4 teaspoon smoked paprika (swap for regular paprika if you prefer mild)
- 1 cup sharp Cheddar, shredded (I love Cabot extra-sharp for punch)
- 1/2 cup Gruyère, shredded (sub Comté or fontina for variety)
- Salt and freshly ground black pepper, to taste
- 1/2 cup panko breadcrumbs (or gluten-free crumbs)
- 1 teaspoon fresh parsley, finely chopped (for garnish)
Pro tip: Always shred your cheese fresh—it melts smoother than pre-shredded blends.
Directions
- Bring a medium pot of salted water to a boil, drop in the pasta, and cook 1 minute less than package instructions. Drain and set aside—slightly undercooked is ideal for saucing.
- In the same pot over medium heat, melt the butter, then whisk in flour until it bubbles gently (about 1 minute) to cook off the raw flour taste.
- Gradually whisk in milk and cream until the mixture is smooth; cook for 3–4 minutes until it thickens enough to coat a spoon (your perfect visual cue).
- Stir in Dijon mustard, paprika, a pinch of salt, and a few grinds of pepper; tasting here helps calibrate the spice.
- Remove the sauce from heat, then fold in Cheddar and Gruyère in batches—go low and slow so the cheese doesn’t seize up.
- Toss the drained pasta in the cheese sauce, ensuring every nook of that miniature noodle is coated in creamy goodness.
- Spoon the mac and cheese into silicone or metal mini muffin molds, filling each to the top.
- For a crispy finish, sprinkle panko breadcrumbs on each cup; either pop them under a hot broiler for 1–2 minutes (watch like a hawk) or toast the crumbs in a small skillet with a dab of butter, then press on top.
- Let cups rest for 5 minutes to set, then gently lift out, garnish with parsley, and serve warm.
Servings & Timing
Yield: Makes 12–16 individual servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Rest Time: 5 minutes
Total Time: Approximately 40 minutes
Variations
- Add 1/2 teaspoon truffle oil and a sprinkle of toasted pine nuts for a fancy twist.
- Fold in 4 strips of crumbled bacon (cooked until crisp) for a smoky bacon bliss.
- Stir in ½ cup chopped sautéed spinach and sun-dried tomatoes for a veggie medley.
- Combine 1 teaspoon Sriracha and swap half the Cheddar for pepper Jack for a spicy kick.
- Mix in fresh rosemary and thyme for an herb garden version your guests will rave about.
- Go dairy-free with vegan cheese shreds and coconut cream for a plant-based delight.
Storage & Reheating
Store Tini Mac And Cheese cups in an airtight container in the fridge for up to 3 days, or freeze flat in a single layer for up to 2 months. To reheat, pop frozen cups in a 350°F oven for 10–12 minutes (no need to thaw), or microwave refrigerated cups for 30–45 seconds until warmed through. For extra crunch, re-toast the panko topping briefly under a broiler or in a hot skillet before serving. These cups also make great make-ahead party prep—just assemble, cover, and chill until guests arrive.
Notes
My kitchen test revealed that undercooking the pasta by even 1 minute prevents mushiness once it’s sauced—trust me. Also, pre-toasting panko avoids soggy tops, and adding cheese off-heat keeps the sauce silky. If your sauce feels too thick, whisk in a splash more milk; if it’s too thin, simmer an extra minute. Feel free to tweak seasonings—this recipe is forgiving and built for your taste buds.
FAQs
Q: Can I double the recipe for a large party?
A: Absolutely—just double ingredients and use multiple mini mold trays; timing stays the same.
Q: What’s the best non-dairy swap?
A: Use a vegan milk blend and plant-based cheese (like Follow Your Heart) for a tasty dairy-free version.
Q: How can I prevent the cheese sauce from splitting?
A: Remove the pot from heat before adding cheese and stir gently until smooth.
Q: Any tips for freezing?
A: Freeze cups on a baking sheet first, then transfer to a freezer bag so they don’t stick together.
Q: Are there alternative pasta shapes?
A: Mini shells or small orecchiette work perfectly—just avoid giant shapes that overwhelm the cup.
Q: How do I store leftovers properly?
A: Keep in an airtight container in the fridge up to 3 days; reheat as noted above.
Q: Why did my topping go soggy?
A: Soggy panko means it hit moisture before crisping—toast it fully on a skillet or under broiler before adding.
Conclusion
This Tini Mac And Cheese Recipe turns classic comfort food into an unforgettable miniature delight—easy to prep, endlessly customizable, and an instant crowd pleaser. Give these little cups a try at your next gathering, then drop a comment below to share your favorite variations or snap a pic and tag me on Instagram—I can’t wait to see your creations!
Tini Mac And Cheese Recipe
Ingredients
- 8 ounces elbow macaroni or miniature shells swap for gluten-free pasta
- 2 tablespoons unsalted butter or plant-based spread for dairy-free
- 2 tablespoons all-purpose flour or gluten-free 1:1 baking mix
- 1 cup whole milk dairy or unsweetened oat milk works
- 1/2 cup heavy cream or 1/4 cup cream + 1/4 cup whole milk Greek yogurt for lightness
- 1 teaspoon Dijon mustard optional, but it really wakes up the flavors
- 1/4 teaspoon smoked paprika swap for regular paprika if you prefer mild
- 1 cup sharp Cheddar, shredded I love Cabot extra-sharp for punch
- 1/2 cup Gruyère, shredded sub Comté or fontina for variety
- Salt and freshly ground black pepper to taste
- 1/2 cup panko breadcrumbs or gluten-free crumbs
- 1 teaspoon fresh parsley, finely chopped for garnish
Instructions
- Cook pasta in salted water until slightly undercooked. Drain and set aside.
- Melt butter, whisk in flour, then gradually add milk and cream. Stir in mustard, paprika, salt, and pepper. Remove from heat and fold in Cheddar and Gruyère.
- Mix the cooked pasta with the cheese sauce until well coated.
- Spoon the mac and cheese into mini molds and top with panko breadcrumbs.
- Bake under broiler or toast in skillet with butter until golden brown.
- Let cups rest before garnishing with parsley and serving warm.
