Mini Macaroni and Cheese

Prep Time: 10 min

Cook Time: 40 min

Total Time: 50 min

Servings: 10 or more


  • 2 tbsp Filippo Berio Extra Light Olive Oil
  • 1 small onion, peeled and diced
  • 2 tbsp all-purpose flour
  • 2 1/2 cups fat-free evaporated milk
  • 2 tsp salt
  • 1 tsp dry mustard
  • Freshly ground pepper
  • 2 cups reduced-fat Cheddar cheese, shredded
  • 1/2 lb elbow or other small macaroni pasta


    • Preheat oven to 350°F. Heat olive oil in saucepan set over medium heat; cook onion until very soft but not browned. Sprinkle flour over top; stir to mix well. Slowly pour in milk, stirring, until well combined. Stir in salt, mustard, and pepper to taste; cook, stirring, just until sauce thickens enough to coat back of spoon, but is not too thick. Stir in 1 1/2 cups of the cheese; cover and remove from heat.
    • In large pot of boiling salted water, cook pasta just until firm (but no longer hard). Drain pasta; transfer to large bowl; pour in sauce, stirring, until well combined. Using 1/4 cup measure, scoop mixture into muffin cups, filling up to the rim.
    • Place muffin tin on baking sheet; sprinkle remaining cheese over top. Bake for about 30 minutes or just until the macaroni and cheese is set; broil until top is brown and crusty. Let cool slightly in pan before removing individual servings using a butter knife.


    Be careful not to overcook the pasta on the stovetop, as it will also be baked.


    Veggie Mini Mac and Cheese: Add minced carrot or celery to the onions when making the sauce or throw in some peas when mixing the macaroni with the sauce.

    Recipe provided by Chef Mary Ann Esposito