Craving creamy, dreamy mac and cheese but don't want a mountain of it leftover? This small batch baked mac and cheese recipe is your answer! Perfect for a cozy weeknight dinner or a satisfying lunch, this recipe delivers all the cheesy goodness without the overwhelming portions. It's a delicious and easy recipe, ideal for those seeking quick dinner ideas or simply a comforting homemade meal. Get ready to experience the ultimate comfort food, scaled down to perfection.
Ingredients:
This recipe makes a small batch, perfect for 2-3 servings. Feel free to double or triple it for larger gatherings.
- 8 ounces elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole milk recommended for richness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (smoked paprika adds a delightful smoky flavor)
- 1 1/2 cups shredded cheddar cheese (sharp cheddar is best)
- 1/2 cup shredded Gruyere cheese (optional, but adds a fantastic depth of flavor)
- 1/4 cup bread crumbs (panko recommended for extra crispiness)
Instructions:
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Cook the pasta: Preheat your oven to 375°F (190°C). Cook the macaroni according to package directions until al dente. Drain well and set aside.
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Make the cheese sauce: While the pasta cooks, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
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Gradually whisk in the milk: Slowly pour in the milk, whisking continuously to prevent lumps. Bring the mixture to a simmer, stirring often.
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Season and add cheese: Reduce heat to low and stir in the salt, pepper, and paprika. Add the cheddar and Gruyere cheeses (if using), stirring until melted and smooth. The sauce should be creamy and luscious.
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Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir gently to combine.
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Bake: Pour the macaroni and cheese mixture into a small greased baking dish (approximately 8x8 inches). Sprinkle the bread crumbs evenly over the top.
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Bake to golden perfection: Bake for 20-25 minutes, or until golden brown and bubbly. Let it sit for a few minutes before serving.
Tips for Mac and Cheese Mastery:
- Don't overcook the pasta: Slightly undercooked pasta will continue to cook in the oven, preventing mushiness.
- Use high-quality cheese: The better the cheese, the better the mac and cheese!
- Freshly grated cheese melts better: Pre-shredded cheese often contains cellulose which can prevent smooth melting.
- For extra flavor: Add a pinch of nutmeg or garlic powder to the cheese sauce.
- Spice it up: Add a pinch of cayenne pepper for a little kick.
Variations:
- Bacon Mac and Cheese: Crumble cooked bacon over the top before baking.
- Broccoli Cheddar Mac and Cheese: Stir in 1 cup of chopped cooked broccoli florets with the pasta.
- Spicy Mac and Cheese: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Fat: 20-25g
- Protein: 15-20g
- Carbohydrates: 30-35g
This small batch baked mac and cheese recipe is a perfect example of a healthy meal that doesn't compromise on flavor. Enjoy this delicious and easy recipe, perfect for a quick weeknight dinner or a comforting lunch. It's a simple recipe, yet delivers big on taste and satisfaction. It's one of the best recipes for a comforting, cheesy meal. Enjoy!