In my kitchen, Trader Joe’s mini macs take the spotlight. Cooked to perfection, they become the canvas for a cheesy masterpiece. A blend of Italian shredded creates a creamy sauce that envelopes the macs. The ensemble moves to a baking dish, crowned with a golden-brown layer of breadcrumbs. Under the oven’s watchful eye, the breadcrumbs crisp up, adding that perfect crunch.
Served up, it’s a symphony of textures—creamy, cheesy, and delightfully crispy. This isn’t just a dish; it’s my twist on mac and cheese, a personal touch to elevate a classic.
Baked Mac & Cheese
Creamy mini macaroni baked with a rich blend of Italian cheese, topped with golden-brown breadcrumbs for a crispy finish.
Servings 2
Ingredients
- 1 cup uncooked mini macaroni
- 1 tbsp whole wheat flour
- 1/2 cup Italian cheese blend
- 2 cups milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika optional, for extra flavor
- 1/4 tsp garlic powder optional
- 1/4 cup breadcrumbs for topping
Instructions
- Preheat your oven to 350°F (175°C). Cook the mini macaroni according to the package instructions. Drain and set aside.
- In a saucepan, roast 1 tbsp of whole wheat flour over low heat.
- Gradually whisk in 2 cups of milk to avoid lumps. Continue to whisk and cook until the sauce thickens.
- Add 1/2 tsp salt, 1/4 tsp black pepper, paprika, and garlic powder (if using). Mix well.
- Reduce heat to low and stir in 1/2 cup shredded cheese blend until the cheese is melted and the sauce is smooth.
- Add the cooked mini macaroni to the cheese sauce. Stir until the macaroni is well coated with the cheese sauce.
- Transfer the macaroni and cheese mixture to a greased baking dish. Sprinkle 2 tbsp shredded cheese (optional) and 1/4 cup breadcrumbs evenly over the top.
- Place the baking dish under the broiler for 2-3 minutes, or until the breadcrumbs are golden brown and the top is crispy. Keep a close eye to prevent burning.
Video
Notes
Remove from the oven and let it cool for a few minutes before serving.
