I’ve spent years perfecting my mac and cheese recipe, and I’m convinced this tiny version packs the most flavor. It’s all about the right cheese blend and a creamy sauce that clings to every bite. The secret? A touch of mustard powder and a crispy breadcrumb topping. If you think you’ve tried the best, wait until you see how this one comes together.
Recipe
Let me tell you, this mac and cheese is the ultimate comfort food—creamy, cheesy, and downright indulgent. I’ve made this recipe countless times, and it never fails to disappear faster than I can serve it.
What makes it special? A blend of sharp cheddar and creamy Monterey Jack, plus a secret splash of mustard powder that adds just the right kick. The sauce is velvety smooth, clinging to every noodle, while the golden, crispy breadcrumb topping adds the perfect crunch.
Whether it’s for a cozy night in or a crowd-pleasing side dish, this recipe will make you feel like a kitchen pro. Trust me, once you try it, you’ll never go back to the boxed stuff.
Ingredients
The secret to next-level mac and cheese lies in choosing the right ingredients—each one plays a vital role in achieving that creamy, velvety texture and deep, cheesy flavor. Don’t cut corners on the cheese (more on that below), and consider this your cheat sheet for building the ultimate comfort dish.
For the Cheese Sauce:
- Elbow macaroni (or cavatappi): The ridges hold onto the sauce better, but any short pasta works.
- Sharp cheddar (block, not pre-shredded): Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Trust us—grating your own is worth it.
- Gruyère or fontina: Adds a nutty, melty depth. No Gruyère? Try Monterey Jack for a smoother melt.
- Whole milk or half-and-half: Skim milk won’t give the same richness. For extra indulgence, swap in heavy cream.
- Unsalted butter: Controls saltiness and lets the cheese shine.
- All-purpose flour: The backbone of your roux—don’t skip it!
For the Crunchy Topping (Optional but Game-Changing):
- Panko breadcrumbs: Lighter and crispier than regular breadcrumbs.
- Parmesan: Adds a salty, umami punch.
- Paprika or cayenne: Just a pinch for a subtle kick.
Pro Tip: For a tangy twist, stir in 1/2 cup of cream cheese or a splash of Dijon mustard at the end.
And if you’re feeling fancy, top with crispy bacon or truffle oil before serving.
How to Make the Best Tini Mac And Cheese
– Top with breadcrumbs (optional) for crunch. Toss them with melted butter first for golden perfection.
Flexibility: Swap panko for crushed crackers or omit for a smoother finish.
– Bake uncovered for 20–25 minutes until bubbly and lightly browned.
Check early—oven times vary! Success looks like a slight crust with saucy noodles beneath.
– Rest for 5 minutes before serving.
This lets the sauce thicken slightly for ideal scooping. Watch out: Cutting in too soon can make it seem runny.
– Customize freely—add crispy bacon, sautéed veggies, or hot sauce.
Pro tip: Stir in mix-ins after saucing to keep textures distinct.
Nutrition
Mac and cheese is a comforting dish, but it’s also rich in calories and fats. Here’s a breakdown of its nutritional value per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 45mg |
| Sodium | 680mg |
| Carbohydrates | 35g |
| Fiber | 2g |
| Sugars | 5g |
| Protein | 14g |
Chef Tips
How can you elevate your mac and cheese from good to unforgettable?
I always use freshly grated cheese instead of pre-shredded—it melts smoother.
Add a pinch of mustard powder or cayenne for depth.
Don’t overcook the pasta; keep it al dente.
Finish with a buttery breadcrumb topping for crunch.
Finally, let it rest 5-10 minutes before serving so the flavors meld perfectly.
Trust me, it’s a game-changer.
