Bring a medium saucepan filled with water to a rolling boil over high heat. Add the small pasta shapes and cook until al dente, following package instructions (usually 5-7 minutes). Once cooked, drain the pasta using a colander and set aside.
Return the saucepan to the stove over medium heat. Add the butter, allowing it to melt completely with a gentle sizzle. When the butter is fully melted and begins to bubble, add the milk and stir well to combine.
Simmer the milk and butter mixture for 2-3 minutes until slightly warmed and begins to thicken slightly, with gentle bubbling and a aroma of heated milk.
Add the shredded cheddar cheese to the warm milk mixture gradually, stirring constantly until the cheese is fully melted and the sauce becomes smooth and glossy. Season with salt and black pepper to taste. The sauce should be thick and velvety.
Pour the cheese sauce over the cooked pasta in the saucepan. Stir gently to coat all the pasta evenly with the cheesy sauce, ensuring a consistent, creamy appearance with no lumps. Heat for an additional 1-2 minutes until the mixture is hot throughout and the sauce is slightly bubbling.
Serve the mini mac and cheese hot in bowls, with a final sprinkle of extra cheese or pepper if desired. The dish should have a creamy, cheesy appearance with tender pasta and a glossy sauce.
