Tini Mac And Cheese Recipe
This Tini Mac And Cheese Recipe transforms classic comfort food into adorable, bite-sized wonders that steal the show at any gathering. Perfect for dinner parties, family nights, or holiday grazing tables.
Ingredients
- 8 ounces elbow macaroni I like Barilla whole wheat for extra fiber
- 3 tablespoons unsalted butter use Plugrá for rich flavor
- 2 tablespoons all-purpose flour King Arthur yields a smoother roux
- 1 cup whole milk or almond milk for a lighter touch
- 1/2 cup plain Greek yogurt adds creaminess and cuts fat
- 1 1/2 cups sharp cheddar cheese shredded, freshly grated avoids clumping
- 1/2 cup Gruyère cheese shredded, for a nutty note
- 1/4 teaspoon ground nutmeg just a pinch rounds out the cheese flavors
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs optional, for crispy top
- 12-14 mini ramekins or a nonstick 24-cup mini muffin tin
Instructions
- Bring a large pot of salted water to a gentle boil and cook the macaroni until 1-2 minutes shy of al dente. Drain and set aside.
- Melt butter in a pot over medium heat, stir in flour to make a roux. Cook until nutty.
- Whisk in milk gradually, stir in Greek yogurt until smooth. Add cheeses, nutmeg, salt, and pepper. Stir until creamy.
- Toss drained pasta into cheese sauce until well coated. Adjust consistency with reserved pasta water if needed.
- Spoon pasta into ramekins or muffin tin cups, sprinkle panko on top for crunch.
- Bake at 375°F for 10-12 minutes or broil for 1-2 minutes until golden brown. Let rest before serving.
Notes
For a seasonal twist, add roasted squash in fall or fresh peas in spring. These minis can be preassembled, refrigerated, and baked just before serving. Share your creations on social media using #minicomfortfood.
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