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Tini Mac And Cheese

A creamy, comforting mac and cheese dish that comes together quickly with simple ingredients and can be baked for a crispy top or served straight from the stove.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces elbow macaroni
  • 2 cups shredded cheddar cheese
  • 1 cup milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Medium saucepan
  • Whisk
  • Wooden spoon
  • Baking dish

Method
 

  1. Bring a large pot of salted water to a boil over high heat, then add the elbow macaroni and cook for about 8-10 minutes until al dente.
  2. Drain the pasta in a colander and set aside.
  3. In a medium saucepan over medium heat, melt the butter.
  4. Whisk in the all-purpose flour and cook for about 1 minute until bubbly.
  5. Slowly pour in the milk while whisking continuously to prevent lumps.
  6. Continue cooking and whisking the sauce until it thickens, about 2-3 minutes.
  7. Lower the heat and stir in the shredded cheddar cheese until melted and smooth.
  8. Season the cheese sauce with garlic powder, onion powder, salt, and pepper to taste.
  9. Add the drained pasta to the cheese sauce and stir until all pasta is evenly coated.
  10. Transfer the mac and cheese to a baking dish and bake in a preheated oven at 350°F (175°C) for 10 minutes if a crispy top is desired, otherwise serve immediately.

Notes

For an extra crispy top, sprinkle breadcrumbs on the mac and cheese before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.