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Mini Mac & Cheese

This dish features small pasta cooked until tender, combined with a cheese sauce made from melted cheese and cream, resulting in a creamy and velvety texture. The final dish has a smooth, cheesy appearance with a slight golden crust on top when baked or broiled briefly. It’s a comforting, approachable recipe that showcases classic mac and cheese in a petite, snackable form.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 440
Ingredients Equipment Method

Ingredients
  

  • 1 cup small pasta elbow macaroni or similar, uncooked
  • 1/2 – 3/4 cup shredded cheddar cheese adjust to desired cheesiness
  • 1/4 – 1/3 cup heavy cream optional, for extra creaminess
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • Salt and pepper to taste

Equipment

  • Small pot for boiling pasta
  • Small saucepan for cheese sauce
  • Stirring spoon
  • Measuring spoons and cups

Method
 

  1. Follow package instructions for cooking pasta until al dente, but check a minute before the suggested time to ensure the texture is perfect.
  2. Use olive oil to sauté the garlic and butter to enhance the flavor and smoothness of the sauce.
  3. Add shredded cheddar cheese, stirring until it begins to melt.
  4. Pour in heavy cream (if using), and stir until smooth and creamy.
  5. Add the cooked pasta to the saucepan and toss to coat evenly.
  6. Season with salt and pepper to taste.
  7. Serve warm, and enjoy your mini mac & cheese!