Ingredients (~2 servings)
- 1 cup pasta (shells, elbows, or anything with nooks)
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp ground mustard
- 1 cup whole milk
- 1 cup freshly-grated cheese (sharp cheddar and Parmesan work great)
- Kosher salt and freshly-ground black pepper, to taste
- Optional: breadcrumbs, bacon, broccoli, French’s onions
Cook the Pasta
Fill a medium saucepan with water and add a few generous pinches of salt. Bring to a boil.
Add the 1 cup of pasta and cook until al dente according to package directions. Drain and set the pasta aside; return the empty pot to the stove.
Make the Cheese Sauce Base
Melt the 2 Tbsp butter in the same pot over medium heat. Add the 2 Tbsp flour, 1/4 tsp garlic powder, 1/4 tsp paprika, and 1/4 tsp ground mustard.
Whisk everything together to make a thick roux – it’ll look pasty at first but that’s what you want.
Add Milk and Thicken
Slowly whisk the 1 cup milk into the roux. The mixture will be lumpy initially but keep whisking.
Bring to a simmer and cook, stirring constantly, until the mixture thickens slightly – this usually takes ~2-3 minutes. You’ll notice it coats the back of a spoon when ready.
Finish with Cheese and Pasta
Pull the pot off the heat and whisk in the 1 cup grated cheese. Stir until smooth and melted.
Taste and add salt, pepper, and more spices if needed – the cheese might provide enough salt depending on what you used.
Fold the cooked pasta into the cheese sauce. Add any mix-ins like cooked bacon or broccoli at this point.
If you want the crispy baked mac and cheese experience, spoon everything into a greased, heatproof dish.
Sprinkle more cheese and breadcrumbs over the top and broil on high for ~3-4 minutes until the cheese is melty and golden-brown.
Stovetop Mac and Cheese for 2
Ingredients
Ingredients (~2 servings)
- 1 cup pasta shells, elbows, or anything with nooks
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp ground mustard
- 1 cup whole milk
- 1 cup freshly-grated cheese sharp cheddar and Parmesan work great
- Kosher salt and freshly-ground black pepper to taste
- Optional: breadcrumbs bacon, broccoli, French’s onions
Instructions
- Boil salted water in a medium saucepan and cook 1 cup pasta until al dente according to package directions.
- Drain pasta and set aside, then return empty pot to stove.
- Melt 2 Tbsp butter over medium heat in the same pot.
- Add 2 Tbsp flour, 1/4 tsp garlic powder, 1/4 tsp paprika, and 1/4 tsp ground mustard, whisking to form a thick roux.
- Slowly whisk in 1 cup milk and bring to a simmer, stirring constantly until thickened, about 2-3 minutes.
- Remove from heat and whisk in 1 cup grated cheese until smooth.
- Taste and add salt and pepper as needed.
- Fold cooked pasta into cheese sauce and add any optional mix-ins.
- For baked version, transfer to greased heatproof dish, top with cheese and breadcrumbs, and broil on high 3-4 minutes until golden.
