Small Macaroni is a humble yet satisfying dish that turns simple ingredients into a comforting meal. The tiny pasta shapes cling to a rich, velvety cheese sauce, then get baked until bubbly and golden on top.
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This recipe is designed for efficiency: it uses one pot for the sauce and pasta, and the oven does the rest. The result is a creamy, hearty casserole that serves six without breaking the bank.
Whether you're feeding a family or meal-prepping for the week, this Small Macaroni delivers consistent flavor and texture every time.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) small macaroni or ditalini pasta
Small shapes hold sauce well. Substitute with elbow macaroni or shells.
4 tbsp (56g) unsalted butter
Use salted butter but reduce added salt. For dairy-free, use vegan butter.
1/4 cup (30g) all-purpose flour
Gluten-free flour blend works if you need GF.
3 cups (720ml) whole milk
2% milk yields a lighter sauce. For extra richness, use half-and-half.
2 cups (200g) shredded sharp cheddar cheese
Sharp cheddar gives bold flavor. Sub with Gruyère or Monterey Jack.
1/2 cup (50g) grated Parmesan cheese
Adds nutty depth. Pecorino Romano is a good substitute.
1 tsp Dijon mustard
Enhances cheese flavor. Substitute with 1/2 tsp dry mustard.
1/2 tsp garlic powder
Optional but recommended. Fresh minced garlic (1 clove) works too.
1/2 tsp salt
Adjust to taste; cheese adds saltiness.
1/4 tsp black pepper
Freshly ground is best.
1/2 cup (40g) panko breadcrumbs (optional for topping)
For extra crunch. Use regular breadcrumbs or crushed crackers.
Tips & Tricks
Don't overcook pasta
cook 1 minute less than package directions to prevent mushy texture after baking.
Shred cheese yourself
pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Let it rest
allow 5 minutes after baking so the sauce sets and doesn't run.
Pro Tips
Step-by-Step Instructions
1. Preheat oven
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook pasta
Boil a large pot of salted water. Cook pasta 1 minute less than al dente. Drain and set aside.
3. Make roux
In a large pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
4. Add milk
Gradually whisk in milk. Cook, stirring constantly, until thickened (about 5-7 minutes).
5. Add cheese
Reduce heat to low. Stir in cheddar, Parmesan, mustard, garlic powder, salt, and pepper until smooth.
6. Combine and bake
Add pasta to sauce and stir to coat. Transfer to baking dish. If using, sprinkle breadcrumbs on top.
7. Bake until golden
Bake for 20-25 minutes until bubbling at edges and top is golden brown. Let rest 5 minutes before serving.
Delicious Variations
- Add cooked bacon or ham for a smoky, salty crunch.
- Stir in steamed broccoli or peas for a veggie boost.
- Swap cheddar for gouda and add a pinch of nutmeg for a Dutch twist.
How to Store Small Macaroni
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe dish for up to 2 months. Thaw overnight in fridge.
Reheating
Reheat in a 350°F (175°C) oven for 15-20 minutes, or microwave in 30-second bursts.
Frequently Asked Questions
Q: Can I use regular macaroni instead of small macaroni?
Yes, elbow macaroni works perfectly. The key is to use a small shape that cooks evenly and holds the sauce.
Q: Why is my cheese sauce grainy?
Grainy sauce usually happens when cheese is added to boiling liquid or cooked too long. Keep heat low and stir gently.
Q: Can I make this ahead of time?
Yes, assemble the dish, cover, and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the time.
Q: Is this dish gluten-free?
Not as written, but use gluten-free pasta and flour blend to make it GF. Ensure your cheeses are GF.
Try this Small Macaroni tonight and enjoy a creamy, comforting meal that's easier than you think. Share your results in the comments!
Small Macaroni
Small Macaroni: a creamy, cheesy baked pasta with a golden crust, ready in under an hour. Perfect for busy weeknights.
🧂 Ingredients
- 1 lb (450g) small macaroni or ditalini pasta
- 4 tbsp (56g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 3 cups (720ml) whole milk
- 2 cups (200g) shredded sharp cheddar cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (40g) panko breadcrumbs (optional for topping)
📋 Instructions
- 1Preheat oven — Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- 2Cook pasta — Boil a large pot of salted water. Cook pasta 1 minute less than al dente. Drain and set aside.
- 3Make roux — In a large pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
- 4Add milk — Gradually whisk in milk. Cook, stirring constantly, until thickened (about 5-7 minutes).
- 5Add cheese — Reduce heat to low. Stir in cheddar, Parmesan, mustard, garlic powder, salt, and pepper until smooth.
- 6Combine and bake — Add pasta to sauce and stir to coat. Transfer to baking dish. If using, sprinkle breadcrumbs on top.
- 7Bake until golden — Bake for 20-25 minutes until bubbling at edges and top is golden brown. Let rest 5 minutes before serving.
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