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Homemade Tiny Mac and Cheese

This dish involves cooking pasta until al dente, preparing a creamy cheese sauce using melted cheese and milk, and then combining the two to create a smooth, cheesy mixture. The final result is a warm, velvety mac and cheese with a slightly thickened sauce that clings to each piece of pasta, ready to serve immediately.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 200 g pasta (elbow macaroni or small shells) uncooked
  • 1 cup shredded cheese (cheddar or cheese blend) preferably sharp for more flavor
  • 1/2 cup milk whole or 2% for creaminess
  • 2 tbsp butter unsalted
  • 1 tbsp all-purpose flour for thickening
  • to taste salt and pepper for seasoning

Equipment

  • Medium pot
  • Whisk
  • Strainer
  • Saucepan
  • Wooden spoon

Method
 

  1. Bring a medium pot of salted water to a rolling boil. Add the pasta and cook until al dente, following package instructions. Drain the pasta in a strainer and set aside.
  2. In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until the mixture appears slightly thickened and bubbly, with a light golden color.
  3. Gradually pour in the milk while whisking continuously to avoid lumps. Continue whisking until the mixture thickens, about 2-3 minutes, and starts to coat the back of a spoon.
  4. Add the shredded cheese to the sauce in small handfuls, stirring until melted and smooth. Season with salt and pepper to taste. The cheese sauce should turn creamy and velvety.
  5. Combine the cooked pasta with the cheese sauce, stirring gently until all pieces are evenly coated and the sauce is thickened further. The mixture should be hot and creamy with a glossy appearance.
  6. Serve immediately while hot, optionally garnished with extra cheese or herbs for presentation.