This Creamy Pastina Mac and Cheese is the perfect comfort food with a twist! Tender pastina pasta is tossed in a rich, creamy cheddar and parmesan cheese sauce, then topped with crispy garlic rosemary breadcrumbs. It’s the ultimate weeknight dish that’s easy to make and loved by everyone!
Table of Contents
- Ingredients
- Additions, Variations, and Substitutions
- How to Make This Pastina Mac and Cheese
- Tips for Making Ahead, Leftovers, and Storage
- Serving Suggestions
- Connect with Me!
Mac and cheese is a classic comfort food that brings back fond childhood memories for so many of us. While I love a traditional elbow macaroni version, recently I’ve been experimenting with smaller pasta shapes like Barilla’s pastina, and the results are nothing short of magical! Pastina Mac and Cheese is not only creamy and rich, but the tiny pasta adds a delightful texture that makes this dish extra special. Whether you’re making it for a cozy family dinner or serving it at a gathering, this recipe elevates a familiar favorite into something truly irresistible.
And don’t forget the crispy garlic rosemary breadcrumbs on top—they add the perfect crunch and complement the creaminess of the cheese sauce. With just a handful of pantry staples and a little love, this recipe comes together in no time. Plus, it’s a fun way to switch up your classic mac and cheese routine!
Ingredients
- Pastina: This tiny star-shaped pasta is perfect for soaking up the creamy cheese sauce.
- Cheese Sauce: Made with sharp-aged cheddar and parmesan, this sauce brings richness and a tangy depth of flavor.
- Garlic Rosemary Breadcrumbs: These crispy breadcrumbs are toasted with garlic and rosemary for a savory, aromatic topping.
- Butter and Flour: The base for a smooth, creamy roux that thickens the sauce beautifully.
- Milk and Cream: A combination of whole milk and heavy cream ensures this mac and cheese is ultra-creamy without being too heavy.
Additions, Variations, and Substitutions
- Add Vegetables: Stir in some sautéed spinach, peas, or roasted broccoli for an added nutritional boost.
- Protein Option: This dish pairs wonderfully with shredded chicken, crispy bacon, or even leftover turkey from a holiday meal.
- Spice it Up: For a little kick, add a pinch of red pepper flakes or a dash of cayenne to the cheese sauce.
My Expert Tips for This Recipe
Use Freshly Grated Cheese: For the creamiest cheese sauce, always shred your cheddar and parmesan directly from the block. Pre-shredded cheeses contain anti-caking agents that prevent them from melting as smoothly.
Cook the Pasta Al Dente: Since the pastina will continue to soften as it’s mixed into the hot cheese sauce, cook it just until al dente to avoid mushy pasta.
Stir the Roux Constantly: When making the roux, stir the butter and flour continuously to prevent burning and ensure a smooth base for your sauce.
How to Make This Pastina Mac and Cheese
Cook the Pasta: Boil the pastina according to package instructions until al dente. Drain and set aside.
Make the Roux: In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to cook off the raw flour taste.
Add the Milk and Cream: Slowly whisk in the milk and cream. Add onion powder, garlic powder, and a pinch of salt. Continue whisking until the sauce thickens and bubbles.
Stir in the Cheese: Turn off the heat and gradually add the cheddar and parmesan, whisking until melted and fully incorporated.
Combine Pasta and Sauce: Add the drained pastina to the cheese sauce, tossing until the pasta is evenly coated.
Make the Breadcrumbs: In a small skillet, heat olive oil and butter over medium heat. Add the smashed garlic cloves and panko breadcrumbs. Stir in salt, pepper, and rosemary. Stir frequently until the breadcrumbs are golden and crispy, about 5 minutes. Discard the garlic.
Serve: Garnish each serving of mac and cheese with the rosemary garlic breadcrumbs. Enjoy!
Recipe FAQ
Tips for Making Ahead, Leftovers, and Storage
- Make Ahead: You can prepare the cheese sauce a day ahead. Store it in an airtight container in the fridge and gently reheat before mixing with freshly cooked pasta.
- Leftovers: Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk to keep it creamy.
- Freezing: This dish can be frozen without the breadcrumbs. Freeze the mac and cheese in an airtight container for up to 2 months. Reheat in the oven, then add fresh breadcrumbs before serving.
Serving Suggestions
This Pastina Mac and Cheese is a satisfying meal on its own, but you can also serve it as a side dish with roasted vegetables, grilled chicken, or a fresh salad. It’s perfect for family dinners, gatherings, or even as a comforting dish to bring to potlucks!
More Pasta Recipes:
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Pastina Mac & Cheese
This Creamy Pastina Mac and Cheese is the perfect comfort food with a twist! Tender pastina pasta is tossed in a rich, creamy cheddar and parmesan cheese sauce, then topped with crispy garlic rosemary breadcrumbs. It’s the ultimate weeknight dish that’s easy to make and loved by everyone!
Ingredients
- 340 g of Barilla Pastina (or small pasta of your choice)
- 3 tsp of butter
- ⅓ cup all-purpose flour
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 ½ cups of milk
- ½ cup of heavy cream
- Pinch of salt
- 1 cup shredded sharp-aged cheddar cheese
- 1 cup grated parmesan cheese
Instructions
- Cook the pasta: Boil the pastina according to package instructions until al dente. Drain and set aside.
- Make the roux: In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to cook off the raw flour taste.
- Add the milk and cream: Slowly whisk in the milk and cream. Add onion powder, garlic powder, and a pinch of salt. Continue whisking until the sauce thickens and bubbles.
- Stir in the cheese: Turn off the heat and gradually add the cheddar and parmesan, whisking until melted and fully incorporated.
- Combine pasta and sauce: Add the drained pasta to the cheese sauce, tossing until the pasta is evenly coated.
- Make the breadcrumbs: In a small skillet, heat olive oil and butter over medium heat. Add the smashed garlic cloves and panko breadcrumbs, then stir in salt, pepper, and fresh rosemary. Stir frequently until the breadcrumbs are golden and crispy, about 5 minutes. Discard the garlic.
Garnish: Add the mac and chees to each serving plate and garnish with the rosemary garlic breadcrumbs.
Notes
- For best results, use freshly shredded cheese for a creamier texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 383Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 67mgSodium: 506mgCarbohydrates: 29gFiber: 1gSugar: 4gProtein: 16g
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
