What is the best cheese for mac and cheese?

Medium cheddar cheese is the best for creaminess. It melts well. For a richer taste, mix it with Gruyère or Fontina.

What temperature should I bake mac and cheese?

Heat your oven to 350°F (175°C). Bake a fresh dish for 10-15 minutes. The top should be golden, and the edges bubbly. For a chilled dish, bake for 20-30 minutes.

How can I make a crispy topping for mac and cheese?

Mix melted butter with panko breadcrumbs. Spread it over the mac and cheese. You can also use more shredded cheese for a crispy crust. Bake until it's golden and crispy.

How long can I store leftover mac and cheese?

You can keep it in an airtight container in the fridge for 4 days. Add milk when reheating. You can also freeze it for 3 months. Thaw it in the fridge before baking.

Can I double this small-batch mac and cheese recipe?

Yes, you can double or quadruple it. Just scale up the ingredients. This way, you can serve more without losing the creamy texture and flavour.

What equipment do I need to make mac and cheese?

You'll need a 16-oz ramekin or oven-safe dish, a pot for boiling pasta, a frying pan for the cheese sauce, a whisk, and measuring cups. An accurate oven is key to the perfect bake.

How do I prevent lumps in my cheese sauce?

Make a smooth roux by melting butter and whisking in flour. Then, add milk slowly while whisking. Remove from heat before adding cheese. Whisk until it's soft and creamy.

Mac and Cheese Bake for Two | Easy Small-Batch Recipe

Name: Baked Mac and Cheese for Two
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup elbow macaroni; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 cup whole milk; 1/2 cup shredded sharp cheddar cheese; 1/4 cup shredded Gruyère cheese; 1/4 cup shredded mozzarella or Monterey Jack cheese; Salt and pepper, to taste; 1/4 tsp ground mustard (optional)

Description

This small-batch baked mac and cheese is creamy, cheesy, and topped with a golden, crispy breadcrumb crust. Perfect for date nights or cosy dinners, it’s a comforting dish that delivers maximum flavour with minimal effort. Ready in just 40 minutes, this mac and cheese will turn any evening into a special occasion.

Ingredients

Scale

For the Mac and Cheese:
- 1 cup elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup shredded Gruyère cheese
- 1/4 cup shredded mozzarella or Monterey Jack cheese
- Salt and pepper, to taste
- 1/4 tsp ground mustard (optional)
For the Topping:
- 1/4 cup panko breadcrumbs
- 1 tbsp unsalted butter, melted
- 2 tbsp grated Parmesan cheese

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 16-ounce ramekin or small oven-safe dish.
Cook the Pasta: Bring a pot of salted water to a boil and cook the macaroni until al dente, according to package instructions. Drain and set aside.
Make the Cheese Sauce:
- In a medium saucepan, melt butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux.
- Slowly add the milk, whisking continuously to avoid lumps.
- Cook until the sauce thickens, about 3–4 minutes.
- Remove from heat and stir in the cheddar, Gruyère, and mozzarella until fully melted.
- Season with salt, pepper, and ground mustard, if using.
Combine: Add the cooked pasta to the cheese sauce and mix until evenly coated. Transfer the mixture to the prepared baking dish.
Prepare the Topping: In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the mac and cheese.
Bake: Place the dish in the oven and bake for 15–20 minutes, or until the top is golden brown and the edges are bubbly.
Serve: Let cool for 5 minutes before serving. Enjoy warm!

Notes

For added flavor, mix in cooked bacon, caramelized onions, or steamed broccoli before baking.
To make this recipe gluten-free, use gluten-free pasta and breadcrumbs, and substitute the flour with a gluten-free alternative like rice flour.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave with a splash of milk to maintain creaminess.

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 1 ramekin (serves 2)
Calories: 460
Fat: 25g
Carbohydrates: 39g
Fiber: 25g
Protein: 17g

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