Small Batch Baked Mac and Cheese Recipe for Two

Create the perfect small batch baked mac and cheese using high quality ingredients and simple techniques.

Select elbow macaroni and cook al dente to avoid mushy noodles during the baking process.

Grate sharp cheddar and monterey jack from blocks to ensure a smooth melt without additives.

Whisk warm milk into a butter and flour roux to build a thick creamy cheese sauce.

Top the pasta with buttery panko breadcrumbs and bake at 350°F until golden brown.

Store leftovers in airtight containers and reheat with a splash of milk to maintain texture.

Select the best ingredients for small batch baked mac and cheese.

Good ingredients make great mac and cheese.

Choose quality items for the best flavor and texture.

Pasta Selection

Elbow macaroni is the classic choice.

Its small, tubular shape holds cheese sauce well.

Other small pastas also work.

Try shells, cavatappi, or penne.

Always cook your pasta al dente.

It finishes cooking in the oven so you avoid mushy noodles.

The Best Cheeses

Use a mix of cheeses for balanced flavor and creaminess.

Always grate your own cheese from a block.

Pre-shredded cheese contains anti-caking agents that prevent smooth melting.

• Sharp Cheddar: This provides the classic, tangy mac and cheese flavor. Do not skip it.
• Monterey Jack or Colby: These cheeses melt very well and add creaminess.
• Smoked Gouda: Adds a deep, smoky flavor for a more complex dish.
• Mozzarella: Offers a great cheese pull but has a mild flavor. Use in combination with others.
• White Cheddar: A good alternative to yellow cheddar for a different look and sharp taste.

Sauce and Topping Components

A simple roux creates a thick, stable cheese sauce.

You need unsalted butter and all-purpose flour.

Whole milk is standard for the liquid.

For extra richness, use half milk and half heavy cream.

Add a pinch of nutmeg or cayenne pepper to the sauce for more depth.

For the crispy topping, use panko breadcrumbs.

They are lighter and crispier than regular breadcrumbs.

Mix them with melted butter and a little Parmesan cheese before sprinkling on top.

Make a smooth roux and creamy cheese sauce.

Making the Roux

A roux is your sauce thickener.

It is a mix of fat and flour.

This step is fast but important.

• Melt butter in a saucepan on medium heat.
• Add an equal amount of all-purpose flour.
• Whisk them together constantly for one minute.
• The mixture should look like wet sand.
• Cooking it briefly removes the raw flour taste.

Creating the Creamy Sauce

Warm your milk before adding it.

This helps prevent lumps in your sauce.

Use freshly shredded cheese for the best melt.

Pre-shredded cheese has coatings that resist melting.

• Slowly pour warm milk into the roux.
• Whisk constantly as you pour.
• Bring the sauce to a simmer.
• Keep whisking until it thickens enough to coat a spoon.
• Remove the pan from the heat.
• Add shredded cheese like sharp cheddar or Monterey Jack.
• Stir until the cheese melts completely.
• Season with salt, pepper, and a pinch of nutmeg.

Bake the pasta with a crunchy breadcrumb topping.

Assemble the Dish

Combine your cooked pasta with the creamy cheese sauce.

Stir until every noodle is fully coated.

Pour the mixture into a greased baking dish.

A loaf pan or small casserole dish is ideal for small batches.

You can also use individual ramekins for single portions.

Prepare the Crunchy Topping

A crunchy topping provides the best texture contrast.

Panko breadcrumbs create a light, crispy layer.

• Melt two tablespoons of butter in a small bowl.
• Add about 1/4 cup of panko breadcrumbs.
• Mix in some grated Parmesan cheese for extra flavor.
• Toss everything together until the crumbs are moist.

Sprinkle this topping evenly over the surface of the mac and cheese.

Bake Until Golden and Bubbly

Preheat your oven to 350°F (175°C).

Place the dish on a baking sheet to catch any potential overflow.

Bake for 20-30 minutes.

The dish is done when the sauce is bubbling around the edges.

The breadcrumb topping should be golden brown.

Remove the mac and cheese from the oven.

Let it rest for at least five minutes before serving.

This helps the cheese sauce set.

Store and reheat your small portions properly.

Storing Leftovers

Proper storage keeps your mac and cheese fresh.

First, let the dish cool completely to room temperature.

Transfer the leftovers to an airtight container.

This prevents it from drying out in the refrigerator.

• Refrigerator: Store for up to 4 days.
• Freezer: For longer storage, freeze it. Place in a freezer-safe container. It will last for up to 2 months.

Reheating for Best Results

Reheating correctly restores the creamy texture.

Avoid high heat which can make the sauce oily.