I’ve always been a fan of mac and cheese, and this small mac and cheese recipe is one of my go-to’s. It’s a classic comfort food dish that’s easy to make and always a hit with my family.
I love how the creamy cheese sauce coats the pasta perfectly, making each bite a delight. My kids are also big fans of this recipe, and it’s perfect for a quick weeknight dinner or a special occasion like holidays or family gatherings.
One of the best things about this recipe is that it’s incredibly versatile – you can customize it to your taste with different types of cheese, add some extra veggies for added nutrition, or even try making it in individual ramekins for a fun presentation. Plus, it’s surprisingly easy to make in large quantities, so feel free to scale up for bigger crowds.
The history of mac and cheese is also fascinating – it’s believed to have originated in Italy as a way to stretch out pasta and meat rations during World War II. Over time, it evolved into the comforting casserole we know today.
This small mac and cheese recipe is especially great because it uses just enough pasta to make each serving satisfying without being overwhelming. It’s also perfect for using up leftover pasta or veggies before they go bad.
I like to serve this dish with a simple green salad on the side, but you could also try pairing it with some crusty bread or a side of garlic knots for added fun. The combination of al dente pasta, gooey cheese sauce, and crispy breadcrumbs on top makes for an unbeatable treat that’ll leave everyone asking for seconds.
Small Mac and Cheese
4.9 from 946 votes
A creamy, comforting mac and cheese made in a small baking dish, perfect for two. This stovetop-to-oven recipe uses sharp cheddar for a rich flavor and a crispy breadcrumb topping.
2Bring a small pot of salted water to a boil over high heat, then add the elbow macaroni and cook until al dente, about 7 to 8 minutes.
3Drain the pasta and set it aside.
4In a small saucepan, melt 1 tablespoon of butter over medium heat.
5Whisk in the flour and cook for 1 minute until the mixture is bubbly and lightly golden, then slowly pour in the milk while whisking constantly to prevent lumps.
6Continue whisking the sauce over medium heat until it thickens and coats the back of a spoon, about 3 to 4 minutes.
7Remove the pan from the heat and stir in the salt, pepper, paprika, and shredded cheddar cheese until the cheese is fully melted and the sauce is smooth.
8Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
9Transfer the mixture to a small baking dish and spread it into an even layer.
10In a small bowl, combine the panko breadcrumbs with the melted butter until the crumbs are moistened.
11Sprinkle the breadcrumb mixture evenly over the mac and cheese.
12Bake the dish in the preheated oven for 12 to 15 minutes, until the sauce is bubbly and the topping is golden brown.
For a sharper flavor, use extra-sharp cheddar or add a tablespoon of grated Parmesan to the sauce. You can also substitute panko with crushed crackers for a different crunch.
Watch Video Of How Small Mac and Cheese Works
This small mac and cheese recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. One of my favorite things about this recipe is how well it stores – you can easily reheat individual portions in the microwave or oven when you’re short on time.
For longer storage, consider freezing the assembled casserole before baking (just thaw overnight in the fridge before reheating). Another great idea is to try portioning out individual servings into ramekins or mini cast-iron skillets before freezing – this way, you can simply thaw as needed for future meals.
❓ Frequently Asked Questions About Small Mac and Cheese
1. What type of pasta should I use for this recipe?
For this small mac and cheese recipe, I recommend using elbow macaroni or similar shapes like shells or cavatappi. These types of pasta hold onto the cheesy sauce perfectly.
2. Can I use other types of cheese besides cheddar?
While cheddar is my go-to for this recipe, you can definitely experiment with other cheeses like mozzarella, parmesan, or even feta if you want a tangier flavor.
3. How do I prevent the mac and cheese from becoming too dry?
To keep your mac and cheese moist, make sure to not overbake it – aim for a golden-brown top rather than a dark brown one.
4. Can I make this recipe in advance? Yes! You can prep the casserole up to 24 hours in advance by assembling the ingredients but not baking them yet.
5. What’s the best way to reheat leftover mac and cheese? To reheat leftover mac and cheese, I recommend using your oven – simply place the leftovers in an oven-safe dish and bake at 350°F until warmed through.
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