Small Batch Macaroni and Cheese Recipe Made Easy

Macaroni and cheese is a timeless comfort food that brings warmth and joy to any table. However, making a huge batch can often lead to leftovers that lose their creamy charm or simply become too much for a small household.

That’s why a small batch macaroni and cheese recipe is perfect for when you want to indulge in cheesy goodness without overdoing it. This recipe serves about two to three people, making it ideal for date nights, quick dinners, or a cozy meal for yourself.

With a luscious cheese sauce, perfectly cooked pasta, and a hint of seasoning, this dish is simple yet incredibly satisfying.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and uses everyday ingredients to create a dish that tastes like it came from a restaurant. Ready in under 30 minutes, it’s perfect for those busy days when you crave something homemade and comforting.

Plus, you can easily customize it with your favorite cheeses or add-ins. Let’s dive in and make a small batch macaroni and cheese that will quickly become your go-to comfort meal!

Why You’ll Love This Recipe

This small batch macaroni and cheese recipe is a game-changer for several reasons. First, it’s perfectly portioned to avoid waste, making it ideal for singles, couples, or anyone who wants a fresh, hot meal without leftovers.

The cheese sauce is creamy and rich, thanks to the combination of sharp cheddar and creamy Monterey Jack, which melt smoothly and provide a balanced flavor.

Another highlight is the quick preparation time. From start to finish, you’ll have a bowl of cheesy comfort in about 25 minutes.

The recipe also uses basic pantry staples, so there’s no need for special shopping trips. Plus, it’s flexible!

You can swap cheeses, add breadcrumbs for crunch, or incorporate veggies like peas or spinach for extra nutrition.

Overall, this recipe hits the sweet spot between ease, flavor, and portion control, making it a must-try for macaroni and cheese lovers.

Ingredients

• 4 oz elbow macaroni (about 1 cup)
• 1 cup whole milk
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded Monterey Jack cheese
• ½ tsp Dijon mustard
• ¼ tsp garlic powder
• Salt and freshly ground black pepper, to taste
• Optional: 2 tbsp breadcrumbs (for topping)

Equipment

• Medium saucepan
• Whisk
• Measuring cups and spoons
• Colander (for draining pasta)
• Oven-safe baking dish or small skillet (optional, for breadcrumb topping)
• Mixing spoon

Instructions

1. Cook the macaroni: Bring a medium pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.
2. Make the roux: In the same saucepan, melt the butter over medium heat. Once melted, whisk in the flour and continue whisking for about 1-2 minutes until the mixture is bubbly and lightly golden. This helps cook out the raw flour taste.
3. Add the milk: Slowly pour in the whole milk while whisking continuously to avoid lumps. Continue to cook and whisk until the sauce thickens, about 3-4 minutes.
4. Season the sauce: Stir in the Dijon mustard, garlic powder, salt, and pepper. These add depth and a subtle tang that complements the cheese.
5. Add the cheese: Reduce heat to low and gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until melted and smooth.
6. Combine pasta and cheese sauce: Add the drained macaroni back into the saucepan and stir until evenly coated with the cheese sauce.
7. Optional breadcrumb topping: If you like a crunchy topping, transfer the macaroni and cheese to a small oven-safe dish, sprinkle breadcrumbs evenly on top, and broil for 2-3 minutes until golden. Watch carefully to prevent burning.
8. Serve immediately: Enjoy your creamy, small batch macaroni and cheese hot from the stove or oven!

Tips & Variations

“For a silkier sauce, use whole milk or a combination of half-and-half. Avoid using pre-shredded cheese as it contains anti-caking agents that can prevent smooth melting.”

• Add veggies: Stir in steamed broccoli, peas, or sautéed spinach for a nutritional boost.
• Mix up the cheeses: Try gruyere, gouda, or fontina for different flavors and textures.
• Spice it up: Add a pinch of cayenne pepper or smoked paprika for a subtle kick.
• Make it gluten-free: Use gluten-free pasta and substitute all-purpose flour with a gluten-free flour blend.
• Make it vegan: Use plant-based milk, vegan cheese alternatives, and a vegan butter substitute.

Nutrition Facts

Serving Suggestions

This small batch macaroni and cheese pairs wonderfully with a crisp green salad to balance the richness. You can also serve it alongside roasted vegetables, grilled chicken, or even crispy bacon for added protein and texture.

For a fun twist, serve it in small ramekins topped with extra cheese and breadcrumbs, then broiled until golden for a mini baked mac and cheese experience. It’s perfect for intimate dinners or as a hearty side dish.

Leftovers (if any!) reheat well in the microwave or on the stovetop with a splash of milk to restore creaminess.

Conclusion

Making a small batch macaroni and cheese is a wonderful way to enjoy this classic comfort food without the hassle of large portions and leftovers. This recipe offers a creamy, cheesy sauce balanced with perfectly cooked pasta, yielding a satisfying meal in under 30 minutes.

Its simplicity and flexibility make it approachable for cooks of all skill levels, and the option for toppings or add-ins means you can customize it to your taste.

Whether you’re cooking for yourself, a partner, or a small family, this recipe ensures fresh, delicious macaroni and cheese every time. Try it out and discover how easy it is to whip up your favorite comfort dish in a smaller, more manageable portion.

For more comforting recipes, check out our Classic Chicken Pot Pie, Creamy Tomato Basil Soup, and Homemade Garlic Bread.

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