Small Mac Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil (use about 1 teaspoon salt). Add 2 cups elbow macaroni and cook until just al dente, about 7-8 minutes (check package for exact time). Reserve 1/4 cup of pasta cooking water, then drain pasta and set aside.

Make roux

In the same pot or a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once foaming subsides, add 2 tablespoons all-purpose flour and whisk constantly for 1 to 1½ minutes until the mixture is bubbly and slightly golden but not browned. This cooks out raw flour taste.

Add milk

Slowly pour in 1½ cups whole milk while whisking to avoid lumps. Continue to cook and whisk until the mixture thickens and is smooth, about 3-5 minutes. It should coat the back of a spoon.

Finish cheese sauce

Lower heat to low. Stir in 1/2 teaspoon Dijon mustard and 1/4 teaspoon Worcestershire sauce. Add 1½ cups shredded sharp cheddar and 1/2 cup shredded Gruyère (if using) a handful at a time, stirring until each addition melts and creates a smooth sauce. Season with 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If sauce seems too thick, whisk in up to 2 tablespoons of the reserved pasta water to reach desired consistency.

Combine pasta and sauce

Add the drained pasta to the cheese sauce and toss gently to coat evenly. Cook together over low heat for 1-2 minutes to allow flavors to meld. Taste and adjust seasoning with more salt or pepper if needed.

Prepare topping

If using a crunchy topping, combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, 2 teaspoons grated Parmesan, and 1 tablespoon chopped fresh parsley in a small bowl. Mix until crumbs are evenly moistened.

Assemble and brown (optional)

Transfer the mac and cheese to a small oven-safe dish (about 1-quart). Evenly sprinkle the breadcrumb mixture over the top. Place under a broiler on high about 4-6 inches from heat and broil for 1-3 minutes until the topping is golden and crisp—watch carefully to avoid burning. Alternatively, bake in a preheated 375°F (190°C) oven for 10-12 minutes until heated through and topping is golden.

Serve

Remove from oven or broiler and let rest 2 minutes. Garnish with extra chopped parsley if desired. Serve hot.