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.