Mini-Macaroni and CheeseClick to Play

Mini Macaroni and Cheese

Maccherini con Formaggio

Mary Ann Esposito

We are only half way through winter and that tells me that more comfort food is necessary. I’m craving good ol’ macaroni and cheese, an all-American comfort food that even Thomas Jefferson loved and served frequently to his guests. I’m putting a new twist on it by making this beloved casserole in a cupcake pan. That way I can get twelve individual mini macaroni and cheese “casserolettes”. It is a good way to gauge portion control, something we all need, and the recipe will not leave you feeling guilty because I use nonfat evaporated milk and low fat cheese; the texture is velvety and moist. Use a standard, nonstick cupcake pan. Mini macs can also be individually wrapped and frozen for future use. There are so many ways to present them as well; how about at your next ladies bridge lunch, a bridal luncheon, or as a starter to a casual dinner party. The kids will love them too! Mini macs are comfort food indeed. MAKES 12

Ingredients

2 tablespoons extra virgin olive oil
1 small onion, peeled and diced
2 tablespoons flour
2 1/2 cups fat free evaporated milk
1 teaspoon dry mustard
2 teaspoons salt
Grinding black pepper
2 cups grated reduced fat cheddar cheese
1/2 pound elbow or other small macaroni

Directions

Preheat the oven to 350°F.

In a medium size sauce pan, heat the olive oil over medium heat and stir in the onion. Cook until the onion is very soft but not brown. Sprinkle the flour over the onion and stir to combine the ingredients well. Slowly pour in the milk and stir over medium heat to combine the ingredients. Add the mustard, salt and pepper and continue to stir until the sauce thickens enough to coat the back of a spoon. Do not make the sauce too thick. Stir in 1 1/2 cups of the cheese and set the sauce aside off the heat and covered.

Cook the elbow macaroni in 6 cups of boiling salted water just until the macaroni is not hard any longer. Do not overcook the macaroni because it will also be baked.

Drain the macaroni in a colander and transfer it to a large bowl. Pour the sauce over the macaroni to combine well. Use a 1/4 cup measure to scoop and fill the cupcake pan with the macaroni mixture. Be sure to evenly fill the pan right to the rim.
Place the cupcake pan on a larger baking sheet to catch any spills.

Sprinkle the remaining 1/2 cup of cheese evenly over the macaroni and cheese

Bake for 30 minutes or just until the macaroni and cheese is set.

Turn on the broiler and broil the macaroni and cheese just until the tops are crusty brown.

Let the macaroni and cheese cool slightly in the pan before removing them individually with a butter knife. Serve

For variation, add minced carrot or celery to the onions when making the sauce or throw in some peas when mixing the macaroni with the sauce.

This recipe is featured on show 2106 – Macaroni.

item recipe is featured in Episode 2106 of Season 21.

Want More Recipes? See My Latest Book:

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A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

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  1. Tanya's avatar

    Tanya

    | Permalink
    Mini Mac N Cheese is the way to go! I brought it to a kiddie playdate and kids and moms alike were asking for seconds! I swapped cheddar and monteray jack for the swiss and it was a huge hit!
  2. THELMA's avatar

    THELMA

    | Permalink
    SOUNDS GREAT
  3. Taylor's avatar

    Taylor

    | Permalink
    I added a small amount of finely chopped ham to mac. They were excellent. Will keep as a go to recipe. Thanks.
  4. Pat's avatar

    Pat

    | Permalink
    Mini MacNCheese sounds wonderful. Do you cook first and then freeze and reheat, or, after filling the cupcake pan, do you freeze uncooked?
  5. Tammi's avatar

    Tammi

    | Permalink
    I saw you prepare this mac and cheese on television the other day, and I had to come find the recipe. I can't wait to cook these.
  6. Tammi's avatar

    Tammi

    | Permalink
    Just popped back to say these were a hit for supper tonight. Thank you!!!
  7. Molly's avatar

    Molly

    | Permalink
    Looking forward to making extra on the weekend and freezing them for easy weeknight dinners! Thanks so much for sharing your mother's recipe with us!
  8. JaRon's avatar

    JaRon

    | Permalink
    Thanks for sharing your moms recipes! Im definitely going to make these for my thanksgiving dinner.
  9. Katy's avatar

    Katy

    | Permalink
    This is delicious! When I saw the show I knew I needed to make it and it did not fail.

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