Stovetop Mac and Cheese for 2
This is perfect when you want real mac and cheese but don't need a huge batch. Takes about 15 minutes and uses one pot - no baking required unless you want that crispy top.
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.
Notes
Sharp cheddar and Parmesan work well for the cheese. Pasta shapes with nooks like shells or elbows hold sauce best.
Did you make this recipe?Let me know how you liked it below!