Craving the ultimate comfort food but don't want leftovers? Tini's Mac and Cheese Recipe is your perfect solution. These individual servings of creamy, cheesy goodness are specifically designed for when you want just the right amount of mac and cheese without the excess. Whether you're cooking for yourself, preparing perfectly portioned meals, or wanting to customize servings for different tastes, these personal-sized portions deliver all the comfort you crave in a smart, convenient size.
Why You'll Love This Tini's Mac and Cheese Recipe
There's something inherently charming about individual portions of comfort food. These teeny mac and cheese servings aren't just adorable – they're practical too. Each portion develops its own perfectly crispy top while maintaining that creamy, cheesy center we all love. Plus, they're incredibly versatile and can be customized to each person's taste preferences.
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Ingredients
the Base:
- 1 cup elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1½ cups sharp cheddar cheese, freshly grated
- ½ cup Gruyère cheese, grated
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Pinch of nutmeg
the Topping:
- ¼ cup panko breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons grated Parmesan cheese
Instructions
Prepare Your Equipment
Preheat your oven to 375°F (190°C). Grease 6 ramekins or a 12-cup muffin tin with butter or cooking spray. Place them on a baking sheet for easier handling.
Cook the Pasta
Cook the macaroni in salted water for about 2 minutes less than the package directions indicate. You want it slightly underdone as it will continue cooking in the oven. Drain and set aside.
Make the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat
- Add flour and whisk constantly for 1 minute to make a roux
- Gradually pour in the milk while whisking continuously to prevent lumps
- Cook until the mixture thickens, about 3-4 minutes
- Remove from heat and stir in the cheddar and Gruyère until melted
- Add garlic powder, salt, pepper, and nutmeg
- Fold in the cooked macaroni until well coated
Prepare the Topping
In a small bowl, combine the melted butter, panko breadcrumbs, and Parmesan cheese until well mixed.
Assemble and Bake
- Divide the mac and cheese mixture among the prepared ramekins or muffin cups
- Sprinkle each portion with the breadcrumb topping
- Bake for 15-20 minutes until golden brown and bubbly
Hints and Tips
- For the creamiest sauce, grate your own cheese rather than using pre-shredded
- Let the ramekins cool for 5 minutes before serving to allow the cheese sauce to set slightly
- Use a cookie scoop for perfectly portioned muffin tin servings
Dietary Benefits & Serving Suggestions
These individual portions are perfect for controlling serving sizes. Serve them alongside a crisp green salad or steamed broccoli for a balanced meal. For a lighter version, use low-fat milk and reduced-fat cheese.
Recipe Variations & Substitutions
- Make it spicy by adding diced jalapeños or a dash of cayenne pepper
- Try different cheese combinations like Monterey Jack and Colby
- Add cooked bacon bits or diced ham for extra protein
- Make it gluten-free by using gluten-free pasta and breadcrumbs
Equipment For Tini's Mac and Cheese Recipe
- 6 (4-ounce) ramekins or a 12-cup muffin tin
- Medium saucepan
- Whisk
- Grater
- Baking sheet
Storage
Store leftover portions in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 1-2 minutes, adding a splash of milk if needed to restore creaminess. These can also be frozen for up to 2 months.
Top Tip
The key to perfect teeny mac and cheese is to slightly undercook your pasta and use freshly grated cheese. The pasta will finish cooking in the oven, and fresh cheese melts much more smoothly than pre-shredded varieties.
FAQ
Yes! Prepare them up to the point of baking, cover, and refrigerate for up to 24 hours. Add an extra 5 minutes to the baking time when cooking from cold.
This usually happens when the heat is too high or the cheese is added too quickly. Remove the pan from heat before adding cheese and stir continuously until melted.
Yes, these freeze beautifully! Cool completely, wrap individually, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Tini's Mac and Cheese Recipe is the perfect blend of creamy, cheesy comfort that everyone will enjoy. Quick and easy to make, it’s a dish you’ll return to time and again. For more tasty recipes, check out our Cowboy Butter Recipe
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Tini's Mac and Cheese Recipe
Equipment
- 6 (4-ounce) ramekins or a 12-cup muffin tin
- Medium saucepan
- Whisk
- Grater
- Baking sheet
Ingredients
For the Mac and Cheese:
- 1 cup elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1½ cups sharp cheddar cheese freshly grated
- ½ cup Gruyère cheese grated
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Pinch of nutmeg
For the Topping:
- ¼ cup panko breadcrumbs
- 2 tablespoons butter melted
- 2 tablespoons grated Parmesan cheese
Instructions
Prepare Your Equipment
- Preheat your oven to 375°F (190°C). Grease 6 ramekins or a 12-cup muffin tin with butter or cooking spray. Place them on a baking sheet for easier handling.
Cook the Pasta
- Cook the macaroni in salted water for about 2 minutes less than the package directions indicate. You want it slightly underdone as it will continue cooking in the oven. Drain and set aside.
Make the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat
- Add flour and whisk constantly for 1 minute to make a roux
- Gradually pour in the milk while whisking continuously to prevent lumps
- Cook until the mixture thickens, about 3-4 minutes
- Remove from heat and stir in the cheddar and Gruyère until melted
- Add garlic powder, salt, pepper, and nutmeg
- Fold in the cooked macaroni until well coated
Prepare the Topping
- In a small bowl, combine the melted butter, panko breadcrumbs, and Parmesan cheese until well mixed.
Assemble and Bake
- Divide the mac and cheese mixture among the prepared ramekins or muffin cups
- Sprinkle each portion with the breadcrumb topping
- Bake for 15-20 minutes until golden brown and bubbly
Notes
- Use freshly grated cheese for best results
- Let rest 5 minutes before serving
- For muffin tin portions, use a cookie scoop for even sizing
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