Small Macaroni is my go-to comfort food when I need a quick, satisfying meal that the whole family will enjoy. This creamy, cheesy pasta comes together in just 30 minutes using simple pantry staples, making it perfect for busy weeknights.
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The secret to its velvety sauce is a combination of sharp cheddar and a touch of cream cheese, which melts into a silky coating for every tiny macaroni. It's a one-pot wonder that minimizes cleanup and maximizes flavor.
Whether you're looking for a kid-friendly dinner or a nostalgic side dish, this Small Macaroni recipe delivers comfort in every bite. Plus, it's endlessly customizable with your favorite add-ins.
Why You'll Love This Recipe
About the Ingredients
1 pound (450g) small macaroni (or ditalini, tubetti)
Small shapes cook quickly and hold the sauce well. Substitute with elbow macaroni if needed.
4 tablespoons (56g) unsalted butter
Use salted butter if that's what you have, just adjust added salt. You can also use olive oil for a lighter version.
1/4 cup (30g) all-purpose flour
For thickening the sauce. Gluten-free flour blends work too.
3 cups (720ml) whole milk
Whole milk gives the creamiest sauce. 2% works but will be less rich. You can substitute with unsweetened almond milk for dairy-free.
2 cups (200g) shredded sharp cheddar cheese
Shred your own for best melting. Pre-shredded contains anti-caking agents that can make the sauce grainy. Substitute with Colby or Monterey Jack.
4 ounces (113g) cream cheese, softened
Adds extra creaminess and tang. Neufchâtel (low-fat) works well.
1 teaspoon Dijon mustard
Enhances the cheese flavor. Yellow mustard works in a pinch.
1/2 teaspoon garlic powder
Adds savory depth. Use 1 clove minced fresh garlic if you prefer.
1/2 teaspoon salt
Adjust to taste. Use fine sea salt.
1/4 teaspoon black pepper
Freshly ground for best flavor.
Optional: 1/2 cup (50g) panko breadcrumbs, for topping
For a crunchy finish, if desired. Substitute with crushed crackers.
Tips & Tricks
Don't overcook the pasta
Cook it al dente (about 1 minute less than package directions) because it will continue cooking in the sauce.
Use freshly shredded cheese
Pre-shredded cheese has anti-caking agents that can prevent smooth melting, resulting in a grainy sauce.
Whisk constantly when adding milk
This prevents lumps from forming. If you do get lumps, whisk vigorously until smooth.
Pro Tips
Step-by-Step Instructions
1. Cook the pasta
In a large pot of salted boiling water, cook the small macaroni according to package directions until al dente, about 7-8 minutes. Drain and set aside.
2. Melt butter and make roux
In the same pot, melt the butter over medium heat (350°F/175°C). Add the flour and whisk continuously for 1-2 minutes until the mixture is golden and bubbly, which removes the raw flour taste.
3. Add milk gradually
Slowly pour in the milk while whisking constantly. Continue to cook over medium heat, whisking often, until the sauce thickens and coats the back of a spoon, about 5-7 minutes. The mixture should reach a gentle simmer (around 200°F/93°C).
4. Add cheeses and seasonings
Reduce heat to low. Add the shredded cheddar, cream cheese, Dijon mustard, garlic powder, salt, and pepper. Stir until all the cheese is melted and the sauce is smooth and creamy.
5. Combine pasta and sauce
Add the cooked macaroni to the sauce and stir until every piece is well coated. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
6. Optional crispy topping
If using panko, sprinkle over the top. For a golden crust, place under a preheated broiler (500°F/260°C) for 2-3 minutes, watching closely until golden brown.
7. Serve hot
Let the macaroni rest for 5 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh parsley if desired.
Delicious Variations
Baked Small Macaroni
Prepare as directed, then transfer to a baking dish, top with extra cheese and breadcrumbs, and bake at 375°F (190°C) for 20 minutes until bubbly and golden.
Add-ins
Stir in cooked bacon, sautéed mushrooms, or steamed broccoli for extra flavor and nutrition.
Spicy Kick
Add 1/4 teaspoon cayenne pepper or a dash of hot sauce to the cheese sauce for a bit of heat.
How to Store Small Macaroni
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in a saucepan over medium-low heat, adding a splash of milk to restore creaminess. Alternatively, microwave in 30-second intervals, stirring between.
Frequently Asked Questions
Q: Can I use a different type of pasta?
Yes, you can use elbow macaroni, shells, or any small pasta shape. Just adjust cooking time according to package instructions.
Q: How do I make this recipe gluten-free?
Use gluten-free pasta and a gluten-free all-purpose flour blend. The rest of the ingredients are naturally gluten-free.
Q: Can I make this ahead of time?
Yes, you can prepare the dish a day ahead. Follow the recipe, then refrigerate. Reheat gently with a little extra milk to loosen the sauce.
Q: Why is my cheese sauce grainy?
Graininess usually happens when the cheese is added too quickly or overheated. Use freshly shredded cheese and stir over low heat until just melted.
Q: Can I add more vegetables?
Absolutely! Stir in steamed peas, sautéed spinach, or roasted cherry tomatoes just before serving.
I hope you enjoy this Small Macaroni recipe as much as my family does! If you try it, be sure to leave a rating and comment below—I'd love to hear how it turned out. Happy cooking!
Small Macaroni
Small Macaroni is a creamy, cheesy one-pot pasta that's ready in 30 minutes and loved by kids and adults alike.
🧂 Ingredients
- 1 pound (450g) small macaroni (or ditalini, tubetti)
- 4 tablespoons (56g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 3 cups (720ml) whole milk
- 2 cups (200g) shredded sharp cheddar cheese
- 4 ounces (113g) cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 cup (50g) panko breadcrumbs, for topping
📋 Instructions
- 1Cook the pasta — In a large pot of salted boiling water, cook the small macaroni according to package directions until al dente, about 7-8 minutes. Drain and set aside.
- 2Melt butter and make roux — In the same pot, melt the butter over medium heat (350°F/175°C). Add the flour and whisk continuously for 1-2 minutes until the mixture is golden and bubbly, which removes the raw flour taste.
- 3Add milk gradually — Slowly pour in the milk while whisking constantly. Continue to cook over medium heat, whisking often, until the sauce thickens and coats the back of a spoon, about 5-7 minutes. The mixture should reach a gentle simmer (around 200°F/93°C).
- 4Add cheeses and seasonings — Reduce heat to low. Add the shredded cheddar, cream cheese, Dijon mustard, garlic powder, salt, and pepper. Stir until all the cheese is melted and the sauce is smooth and creamy.
- 5Combine pasta and sauce — Add the cooked macaroni to the sauce and stir until every piece is well coated. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- 6Optional crispy topping — If using panko, sprinkle over the top. For a golden crust, place under a preheated broiler (500°F/260°C) for 2-3 minutes, watching closely until golden brown.
- 7Serve hot — Let the macaroni rest for 5 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh parsley if desired.
