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.
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.
Notes
Always shred cheese fresh for smoother melting. Customize the recipe by adding bacon, veggies, or spice it up with sriracha. Store in fridge for up to 3 days or freeze for up to 2 months.
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