Mini Classic Mac & Cheese Recipe

Boil pasta

Bring 4 cups water and 1 tablespoon kosher salt to a rolling boil in a medium pot. Add 3 cups elbow macaroni and cook uncovered until just shy of al dente (about 7–8 minutes depending on pasta). Stir occasionally to prevent sticking.

Reserve 1/4 cup pasta cooking water, then drain the pasta in a colander and set aside.

Make roux

In the same pot (or a clean medium saucepan) melt 3 tablespoons unsalted butter over medium heat. Once melted and bubbling slightly, add 3 tablespoons all-purpose flour. Whisk constantly for 1 to 1 1/2 minutes until the mixture is fragrant and pale golden (this cooks out raw flour taste).

Add milk and seasonings

Slowly pour in 2 cups whole milk while whisking to avoid lumps. Continue whisking and bring the mixture to a gentle simmer over medium-low heat. Add 1 teaspoon dry mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and 1 teaspoon salt. Simmer, whisking often, until the sauce thickens enough to coat the back of a spoon (about 4–6 minutes). If sauce becomes too thick, whisk in up to 1/4 cup reserved pasta water to reach desired consistency.

Melt cheese

Reduce heat to low. Remove the pot from the direct heat for 30 seconds to ensure the sauce is not boiling (which can make cheese grainy). Gradually stir in 2 cups sharp cheddar and 1 cup white cheddar/Monterey Jack (if using) in small handfuls, stirring until each addition is fully melted and the sauce is smooth. Taste and adjust seasoning with additional salt or pepper if needed.

Combine pasta and sauce

Return the drained pasta to the pot with the cheese sauce. Stir gently to fully coat the pasta. If the sauce seems tight, loosen with 1–2 tablespoons reserved pasta water until creamy. Keep warm over very low heat while preparing optional topping or transferring to serving vessels.

Prepare topping

Preheat oven to 375°F (190°C) if baking. In a small bowl combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, and 1 teaspoon smoked paprika. Toss until crumbs are evenly coated.

Assemble mini portions

Spoon the mac & cheese into eight (or up to fifteen smaller) ovenproof mini ramekins or a muffin tin lined with paper liners, filling each about 3/4 full. Sprinkle an even layer of the breadcrumb mixture over each portion.

Bake (optional)

Place ramekins or muffin tin on a baking sheet and bake in the preheated oven until breadcrumbs are golden brown and topping is crisp, about 12–15 minutes for mini ramekins (slightly less for very small portions). Remove and let cool for 3–5 minutes before serving.

Serve (no-bake option)

If not baking, spoon into mini cups and serve immediately while piping hot and creamy.