Mini Mac And Cheese Recipe

Cook pasta

Bring 6 cups water to a rolling boil in a medium saucepan. Add 1 tsp salt and the elbow macaroni. Cook until al dente per package directions (about 7–8 minutes). Reserve 1/4 cup of the hot pasta cooking water, then drain the pasta and set aside.

Make roux

In the same saucepan over medium heat, melt 2 tbsp unsalted butter. Once foaming subsides, sprinkle in 2 tbsp flour and whisk continuously for 1 to 1.5 minutes until the raw flour smell cooks out and the mixture is pale and bubbling (do not brown).

Add milk & seasonings

Gradually pour in 1 1/4 cups whole milk while whisking to avoid lumps. Add 1/2 tsp dry mustard, 1/4 tsp black pepper, and 1/2 tsp salt. Increase heat to medium-high and whisk until the sauce thickens and just begins to simmer, about 3–4 minutes.

Finish with cheeses

Reduce heat to low. Remove the pan from direct heat for 30 seconds (to avoid overheating the cheeses). Stir in 3/4 cup grated Gruyère a little at a time until melted and smooth. Add 1/2 cup torn Taleggio pieces and 2 tbsp grated Parmesan (if using). Stir until the Taleggio is fully melted and the sauce is silky. If sauce seems too thick, whisk in up to 2 tbsp of the reserved pasta water until desired consistency is reached.

Combine with pasta

Add the drained pasta to the cheese sauce and gently fold to coat evenly. Taste and adjust seasoning with additional salt or pepper if needed.

Prepare breadcrumb topping

If using topping, mix 1/3 cup panko with 1 tbsp melted butter and 1 tsp chopped parsley in a small bowl until evenly moistened.

Brown topping (optional)

For a crisp top: transfer mac and cheese to a small ovenproof dish or leave in the saucepan if ovenproof, sprinkle the panko mixture evenly over the surface, and broil on high for 2–3 minutes until golden (watch closely) or bake at 375°F (190°C) for 8–10 minutes until bubbling and golden.

If not using the breadcrumb topping, simply transfer the mac and cheese to a small serving dish. Sprinkle a light dusting of smoked paprika (1/8 tsp) and an extra pinch of freshly ground black pepper. Garnish with a few more torn pieces of Taleggio or a little chopped parsley if desired. Serve immediately.