Small Macaroni is my go-to when I need a quick, comforting dinner that feels like a hug in a bowl. It's creamy, cheesy, and comes together in just 20 minutes with pantry staples.
Advertisements1
The tiny pasta shape grabs onto every bit of the silky sauce, so each bite is packed with flavor. Plus, it's incredibly versatile – you can add veggies, protein, or keep it simple as a side dish.
I love making this on nights when I'm short on time but still want something homemade and satisfying. It's a real lifesaver!
Why You'll Love This Recipe
About the Ingredients
2 cups (200g) small macaroni pasta (or ditalini, mini shells)
Any small pasta works. If you don't have small macaroni, use elbow macaroni or orzo.
2 tablespoons (28g) unsalted butter
Salted butter is fine; just reduce added salt later. Use a plant-based butter for dairy-free.
2 tablespoons (16g) all-purpose flour
Use gluten-free flour blend if needed.
2 cups (480ml) whole milk, warmed
Whole milk makes it creamier; 2% works too. For richer sauce, use half and half.
1 ½ cups (170g) shredded sharp cheddar cheese
Cheddar is classic, but try Gruyère or Monterey Jack for different flavors.
½ cup (50g) grated Parmesan cheese
Freshly grated melts better. Skip pre-shredded if possible.
½ teaspoon salt
Adjust to taste; add more if using unsalted butter.
¼ teaspoon black pepper
Freshly ground adds more aroma.
¼ teaspoon garlic powder
Optional but adds savory depth. Use granulated garlic if you have it.
Optional: ½ cup (75g) cooked peas or broccoli florets
Add for a pop of color and extra nutrition. You can also use leftover roasted veggies.
Tips & Tricks
Don't overcook the pasta
Cook it until just al dente (about 1 minute less than package directions) because it will continue cooking in the sauce.
Temper the milk
Warm the milk before adding to the roux to prevent lumps and ensure a smooth sauce.
Shred your own cheese
Pre-shredded cheese often contains anti-caking agents that prevent smooth melting, so shred from a block for best results.
Season in layers
Taste the sauce before adding pasta and adjust salt – cheese can be salty, so add gradually.
Pro Tips
Step-by-Step Instructions
1. Boil the pasta
Bring a large pot of salted water to a rolling boil (212°F/100°C). Add the small macaroni and cook according to package directions until al dente, usually 6-8 minutes. Stir occasionally to prevent sticking. Drain and set aside.
2. Melt the butter
In a large skillet or saucepan, melt the butter over medium heat (about 350°F/175°C) until it foams but does not brown, about 1 minute.
3. Make the roux
Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty. This removes the raw flour taste.
4. Add the milk
Gradually pour in the warm milk while whisking continuously to avoid lumps. Bring the sauce to a gentle simmer (about 180°F/82°C) and cook for 2-3 minutes until it thickens enough to coat the back of a spoon.
5. Melt the cheeses
Reduce heat to low (about 200°F/93°C). Add the cheddar and Parmesan in handfuls, stirring until completely melted and smooth. Season with salt, pepper, and garlic powder. Taste and adjust.
6. Combine pasta and sauce
Add the drained pasta to the sauce, along with optional peas or broccoli. Stir gently to coat every piece. If the sauce is too thick, add a splash of reserved pasta water.
7. Serve immediately
Remove from heat and let stand for 2 minutes to allow the sauce to set slightly. Serve warm, garnished with extra Parmesan or chopped parsley if desired.
Delicious Variations
Spicy Small Macaroni
Stir in 1/2 teaspoon red pepper flakes and a dash of hot sauce for a kick.
Baked Small Macaroni
Transfer to a baking dish, top with breadcrumbs, and bake at 375°F (190°C) for 10-15 minutes until golden and bubbly.
Truffle Small Macaroni
Drizzle with a little truffle oil just before serving for an elegant twist.
How to Store Small Macaroni
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat on the stovetop over low heat with a splash of milk to restore creaminess, or microwave in 30-second bursts, stirring in between.
Frequently Asked Questions
Q: Can I make small macaroni without cheese?
Yes, you can make it dairy-free by using plant-based butter, milk, and cheese alternatives. The sauce will still be creamy, though flavor will vary.
Q: How do I prevent the cheese sauce from becoming gritty?
Gritty sauce is often caused by overheating or using pre-shredded cheese. Always melt cheese over low heat and shred from a block.
Q: Can I use gluten-free pasta?
Absolutely. Use a gluten-free small pasta shape and follow package cooking times. You may need to adjust the sauce with extra milk if it thickens too much.
Q: What can I add to make it a complete meal?
Add cooked chicken, ground beef, or sautéed vegetables like spinach or mushrooms. A side salad makes it a balanced dinner.
Q: Can I prepare this ahead of time?
Yes, you can make the sauce ahead and refrigerate it for up to 2 days. Cook the pasta fresh and combine when ready to serve.
Ready to whip up this cozy classic? Try it tonight and let me know how it turns out in the comments below. If you loved it, share it with a friend who needs a quick dinner idea!
Small Macaroni
Small Macaroni is a creamy, comforting pasta dish ready in 20 minutes, perfect for busy weeknight dinners the whole family will love.
🧂 Ingredients
- 2 cups (200g) small macaroni pasta (or ditalini, mini shells)
- 2 tablespoons (28g) unsalted butter
- 2 tablespoons (16g) all-purpose flour
- 2 cups (480ml) whole milk, warmed
- 1 ½ cups (170g) shredded sharp cheddar cheese
- ½ cup (50g) grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Optional: ½ cup (75g) cooked peas or broccoli florets
📋 Instructions
- 1Boil the pasta — Bring a large pot of salted water to a rolling boil (212°F/100°C). Add the small macaroni and cook according to package directions until al dente, usually 6-8 minutes. Stir occasionally to prevent sticking. Drain and set aside.
- 2Melt the butter — In a large skillet or saucepan, melt the butter over medium heat (about 350°F/175°C) until it foams but does not brown, about 1 minute.
- 3Make the roux — Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty. This removes the raw flour taste.
- 4Add the milk — Gradually pour in the warm milk while whisking continuously to avoid lumps. Bring the sauce to a gentle simmer (about 180°F/82°C) and cook for 2-3 minutes until it thickens enough to coat the back of a spoon.
- 5Melt the cheeses — Reduce heat to low (about 200°F/93°C). Add the cheddar and Parmesan in handfuls, stirring until completely melted and smooth. Season with salt, pepper, and garlic powder. Taste and adjust.
- 6Combine pasta and sauce — Add the drained pasta to the sauce, along with optional peas or broccoli. Stir gently to coat every piece. If the sauce is too thick, add a splash of reserved pasta water.
- 7Serve immediately — Remove from heat and let stand for 2 minutes to allow the sauce to set slightly. Serve warm, garnished with extra Parmesan or chopped parsley if desired.
