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Small Batch Mac and Cheese
This small batch mac and cheese recipe uses a combination of cheese and herbs to create the best mac and cheese you will ever eat!
Course
Side Dish
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
0
minutes
minutes
Total Time
40
minutes
minutes
Servings
2
servings
Calories
580
kcal
Author
Leigh Anne Wilkes
Equipment
Measuring Cups
Measuring Spoons
Ramekins (6oz)
Ingredients
1
cup
macaroni
for a cheesier mac and cheese only use 1/2 cup of pasta.
1/4
cup
Cheddar cheese
grated
1/4
cup
Monterey Jack cheese
grated
1/4
cup
Mozzarella Cheese
grated
2
Tbsp
Parmesan cheese
grated
1
Tbsp
Flour
1
Tbsp
butter
3/4
cup
milk
salt and pepper to taste
2
slices
bacon
cooked and diced.
Herb Mixture
1/4
tsp
dry mustard
1/4
tsp
salt
1/4
tsp
garlic salt
1/4
tsp
onion powder
1/4
tsp
paprika
1/4
tsp
parsley
1/8
tsp
basi
Instructions
Preheat oven to 350 degrees F and spray baking dishes with non stick spray
Herb Mixture
Combine all seasonings together and mix to combine.
Mac and Cheese
Bring a large pan of water to a boil, add macaroni and cook to al dente stage. Drain pasta.
Melt butter in small pan and stir in flour and cook for 2-3 minutes..
Whisk in milk and stir until it thickens, 2-3 minutes.
Remove from heat and stir in cheeses and seasonings. Reserve a little cheese to sprinkle on top before baking.
Pour cheese mixture over cooked pasta and stir to combine well.
Add macaroni to prepared baking dishes.
Sprinkle with reserved cheese and bake for 25-30 minutes or until golden brown and bubbly.
Remove from oven and top with cooked bacon. Serve warm.
Video
Nutrition
Calories:
580
kcal
|
Carbohydrates:
48
g
|
Protein:
25
g
|
Fat:
32
g
|
Saturated Fat:
17
g
|
Trans Fat:
1
g
|
Cholesterol:
81
mg
|
Sodium:
1151
mg
|
Potassium:
338
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
840
IU
|
Vitamin C:
1
mg
|
Calcium:
457
mg
|
Iron:
1
mg