62K Shares A quick recipe for mac and cheese for one. Easy, cheesy, and oh so good. Looking for more cheesy small-batch recipes? Hey guys, before we get to the recipe today, are you I’ve been having fun using their new stories feature, so if you want to see me testing recipes (get an early preview!) and lots of videos/pictures of, come be my friend over there! And now on to the recipe Oh cheesy pasta,.
Add cheese and continue stirring until the cheese melts. Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts). Oct 08, 2018 What are the ingredients of baked macaroni? Can you make baked mac and cheese ahead of time? If making ahead, follow recipe instructions (steps 1-5 below), however stick in the refrigerator and do not bake. Homemade mac and cheese is the best! This looks so good! Catalina wrote: Love how easy these macaroni and cheese are.
Is it lunch time? Is it dinner time? Are you starving? Do you need a mac and cheese fix? Well, I’ve got just the thing for you: Mac and Cheese for one. This homemade macaroni and cheese is just as quick as the kind that comes out of a box, is one thousand times more delicious, and won’t leave you with a mass of gross congealed leftovers.
(Seriously, have you ever tried to reheat leftover boxed mac and cheese? It’s not pretty and neither is food waste!) I grew up in a boxed mac and cheese household, and just like when I learned how to make, when I discovered how easy homemade macaroni and cheese was to make, I had no idea why we hadn’t just been making it from scratch all along. It takes exactly the same amount of time, and if you keep a basic stocked kitchen, cheese and any sort of pasta in your house, YOU HAVE THE INGREDIENTS TO MAKE THIS. The making process is dead simple, just boil some pasta, and while that cooks, stir together a little butter, a little flour, some milk, cheese, and whatever spices you feel like that day to make a creamy cheese sauce. In under 20 minutes, you’ll have rich cheesy mac and cheese for one, portion controlled and so good you could cry. And if you are feeling extra hungry or want to make it for two or more, the recipe sizes up with just a slightly longer cooking time (see doubling notes).
Bonus: I love how quick and easy this dish is, but if you want to give it a little upgrade, scroll to the bottom of the recipe for upgrade suggestions (#2 is my favorite!) Don’t believe me about how quick and easy this recipe is to make? Check out the recipe video and see for yourself! Recipe Notes.You can use whatever pasta/mix of melty cheeses you would like. When I have it on hand, a bit of Pecorino Romano mixed in is my FAV. Doubling notes: No changes when doubling, except sauce will take a minute or two longer to thicken once the milk is added. “Upgrade” 0: 1/2 cooked hot dog + ketchup. You know what to do with them.
(I do not approve of or endorse this upgrade, but everyone I know insists it’s delicious. ? ) Upgrade 1: 1/2 cup sliced smoked sausage browned in a skillet over medium high-heat. Transfer sausage slices to a paper towel-lined plate, and blot gently before stirring into your prepared macaroni and cheese. Upgrade 2: Generously butter both sides of a slice of white bread and use a serrated knife to slice into 1-inch cubes. Pour your cooked mac and cheese into an oven-safe dish and sprinkle an additional 1/4 cup of shredded cheese over the top, followed by the bread pieces. Bake at 375°F for 5 to 10 minutes until bread is toasty. I’ve made this twice so far.
First time was just kinda meh (I used sharp cheddar which turned out REALLY sharp, also I don’t think I whisked the flour/butter/milk mixture for long enough):p ), but I made it again tonight with medium cheddar and a little more milk (about 2/3 cup maybe?), also I didn’t bother to measure the cheese so I probably added more of that as well (“is that a half cup? Eh, a little more”), but it turned out SO freaking good the second time. I was basically shoveling it into my food hole lol.
Baked Macaroni and Cheese – Creamy, comforting and absolutely delicious. Tastes amazing baked with a little extra cheese on top. Perfect side dish recipe for entertaining! We love to make this homemade macaroni for holidays, parties or even during the week.
It tastes great with,. Homemade baked macaroni and cheese This recipe is one of my favorite homemade macaroni and cheese recipes! It is super creamy, and tastes amazing baked with a little extra cheese on top.
We made this baked macaroni last weekend and my family devoured it! Definitely add this to your menu next week. There is just something so good about homemade macaroni and cheese. Maybe it’s all the butter. Maybe it’s all the cheese who knows, but it is WAY better than that boxed stuff!;). You could even sprinkle on some ritz cracker crumbs or breadcrumbs before baking to add an extra touch.
This homemade macaroni dish makes the perfect meal or side dish. We usually serve this up at holiday parties and the kids and adults all love it. What are the ingredients of baked macaroni? This baked macaroni and cheese recipe uses simple ingredients that are super easy to find at the store! Below are the ingredients you’ll need to get started. Elbow noodles.
Butter. Flour. Milk. Whipping cream. Mustard.
Shredded cheese (I prefer both sharp and mild cheddar). Seasonings (S&P and creole/seasoned salt) How to make baked macaroni and cheese Scroll down for the printable baked macaroni and cheese recipe. Cook noodles according to package then drain.
Melt butter over medium-low heat in a large pot. Then whisk in flour and cook for 3-5 minutes (stirring consistently). Add in salt and pepper. Next whisk in milk, whipping cream and mustard. Add shredded cheese and stir until smooth. Pour cooked noodles into pot and stir to combine. Pour into 9×9 or 9×13 buttered baking dish and add additional cheese on top.
Bake uncovered at 350 for 20 minutes. Can you make baked mac and cheese ahead of time? If making ahead, follow recipe instructions (steps 1-5 below), however stick in the refrigerator and do not bake.
Make sure to tightly wrap the pan in plastic wrap or aluminum foil prior to sticking in the fridge. You should bake the homemade macaroni within a day or two after refrigerating. One thing to note when making ahead of time: I like to cook my noodles to al dente, so that they don’t get super mushy when baking the next day. Also, be sure to let the chilled baked macaroni sit out at room temp for at least 30 minutes prior to baking. Optional toppings for baked macaroni. Bacon. Ritz cracker crumb topping.
Breadcrumbs. Chives.
More shredded cheese!. Hot sauce.
Sprinkle of garlic powder or paprika.