Mini Mac & Cheese Recipe

Courtesy of Bread & Wine by Shauna Niequist


1/2 lb. elbow macaroni (or 4 cups cooked)
2 cups sharp cheddar cheese, shredded
2 Tbsp. butter, plus more for pan
1 Tbsp. Dijon
2 dashes Tabasco
1/2 tsp. salt
1 egg yolk 
1/2 cup grated Parmesan cheese
Smoked Paprika


  1. In a pot of boiling water, cook the macaroni for about 5 minutes, to just al dente, which is just a touch firmer than how you’d like to eat it. Drain.
  2. Brush mini muffin pan with melted butter, then sprinkle half the grated Parmesan into the muffin cups.
  3. On medium-low heat, warm butter and cheddar cheese, and whisk till smooth. Off heat, add Dijon, Tabasco, egg yoke, and whisk again. Add macaroni and mix until well coated with cheese. 
  4. Spoon into muffin cups, making them slightly rounded and packing them lightly. Top with grated Parmesan
  5. Bake at 425° for 12 to 14 minutes, until golden on top.
  6. Let cool at least 10 minutes before serving, because they will set as the cool.
  7. Sprinkle with smoked paprika. Serve warm or at room temperature.

Cooks Notes

  1. Makes 24 mini macs —-the perfect amount for an appetizer at a dinner party for 8. For a cocktail party, double the recipe, using a whole box (1 lb.) pasta.