Mini Mac & Cheese

A fun way to serve everyone their own personal mac & cheese this holiday season!

Ingredient List

• 1 pack normal-sized pasta shells

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 2 cups whole milk

• 2 cups heavy cream

• 1 tsp smoked paprika

• 2 tsp Lawry’s seasoned salt

• 8 oz Colby Jack cheese, shredded

• 8 oz mozzarella, shredded

• 8 oz mild cheddar, shredded

• 8 oz brie, rind removed and cut into chunks

• Salt and pepper, to taste

• Optional: extra shredded cheese for topping

Instructions

1. Cook your pasta. Bring a large pot of salted water to a boil and cook your shells until just al dente. Drain and set aside.

2. Make your roux. In a medium saucepan, melt the butter over medium heat. Add smoked paprika and Lawry’s seasoning, toasting for about 30 seconds until fragrant.

3. Whisk in flour. Sprinkle in the flour and stir until it forms a smooth paste, about 1 minute.

4. Add milk and cream. Slowly pour in the milk while whisking continuously. Once smooth and slightly thickened, stir in the heavy cream.

5. Melt in the cheese. Lower the heat and slowly mix in the Colby Jack, mozzarella, cheddar, and brie. Stir until everything melts into a creamy sauce. Adjust the consistency by adding a splash more milk for a thinner sauce or more cheese for extra thickness.

6. Combine and bake. Stir the cooked pasta into your sauce until evenly coated. Spoon into mini Dutch ovens, sprinkle with a little extra cheese on top, and bake at 375°F for 10–15 minutes until bubbly and golden.

7. Serve hot and cozy. Let cool slightly before serving they’ll be hot! Perfect for cozy gatherings or a fun holiday appetizer moment.

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A Recipe by Madeline May

Mini Dutch Oven Mac and Cheese

Dinner • Side Dish • Comfort Food

Prep

20 mins

Cook

25 mins

Total

45 mins

Yield

6 servings

Category

Dinner

Difficulty

Easy

Rich, creamy four-cheese mac and cheese baked in individual mini Dutch ovens until bubbly and golden. Made with cheddar, Colby Jack, mozzarella, and brie, it's the ultimate cozy side dish for holidays, dinner parties, or anytime you want everyone to have their own perfectly portioned serving.

Ingredients

Ingredients

• 1 package medium pasta shells
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups heavy cream
• 1 teaspoon smoked paprika
• 2 teaspoons Lawry's seasoned salt
• 8 ounces Colby Jack cheese, shredded
• 8 ounces mozzarella, shredded
• 8 ounces mild cheddar, shredded
• 8 ounces brie, rind removed and cubed
• Salt and black pepper, to taste
• Extra shredded cheese, optional, for topping

Instructions

1. Cook the pasta Bring a large pot of salted water to a boil and cook the shells until just al dente. Drain and set aside.
2. Build the roux Melt the butter over medium heat. Stir in the smoked paprika and Lawry's seasoned salt and cook for about 30 seconds. Whisk in the flour and cook for 1 minute.
3. Make the sauce Slowly whisk in the milk until smooth, then stir in the heavy cream and cook until slightly thickened.
4. Add the cheese Reduce the heat to low and gradually stir in the Colby Jack, mozzarella, cheddar, and brie until smooth and creamy. Adjust with a splash of milk if needed.
5. Assemble Fold the cooked shells into the cheese sauce until evenly coated. Spoon into mini Dutch ovens and sprinkle with extra cheese if desired.
6. Bake Bake at 375°F for 10–15 minutes until hot, bubbly, and lightly golden on top.
7. Serve Let cool for a few minutes before serving.

Storage

Store leftovers in the refrigerator for up to 4 days. Reheat with a splash of milk.

Make Ahead

Assemble the shells and cheese a day ahead, refrigerate, then bake just before serving.

A Note from Madeline May

Shred your own cheese for the smoothest sauce, and keep the heat low while melting the cheeses to prevent graininess.

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A Recipe by Madeline May • madelinemayco.com

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