Easy Small Batch Homemade Mac and Cheese Recipe
Perfect creamy mac and cheese for two, ready in 30 minutes
There’s something undeniably comforting about a bowl of homemade mac and cheese, with its creamy, velvety sauce clinging to tender pasta. But what happens when you’re cooking for just one or two people? Enter the small batch mac and cheese – a revelation for anyone who doesn’t want to commit to a massive casserole dish or deal with days of leftovers. This recipe delivers all the indulgent, cheesy goodness you crave in a perfectly portioned serving that’s ready in about 30 minutes.
The beauty of making mac and cheese in a small batch is that you can enjoy freshly made comfort food without the waste or the temptation to overindulge for days on end. Whether you’re cooking for yourself, your partner, or just want a quick weeknight dinner without leftovers filling your fridge, this recipe hits the sweet spot. The creamy cheese sauce is made from scratch using simple ingredients, and the result is far superior to anything that comes from a box.
Why Make Small Batch Mac and Cheese
Small batch cooking has become increasingly popular, especially as more people embrace minimalist lifestyles or find themselves cooking for smaller households. Traditional mac and cheese recipes typically yield 6-8 servings, which can be overwhelming if you’re not feeding a crowd. This scaled-down version gives you all the satisfaction of homemade mac and cheese without the commitment of a full-sized recipe.
Making a smaller portion also means you can enjoy your mac and cheese at its absolute best – freshly made and piping hot. While mac and cheese certainly reheats well, there’s nothing quite like that first bite when the cheese sauce is at peak creaminess and the pasta is perfectly cooked. Additionally, small batch recipes are ideal for trying new flavor combinations or ingredient variations without investing in large quantities of specialty ingredients.
Another advantage is the speed and convenience factor. With fewer ingredients to measure and less cooking time overall, you can have a satisfying homemade meal on the table faster than ordering takeout. This makes small batch mac and cheese perfect for busy weeknights when you want something comforting but don’t have hours to spend in the kitchen.
Essential Ingredients for Perfect Mac and Cheese
The foundation of exceptional mac and cheese lies in selecting quality ingredients. While the ingredient list is relatively short, each component plays a crucial role in creating that signature creamy, cheesy texture and rich flavor that makes this dish so beloved.
Pasta: Traditional elbow macaroni is the classic choice, and for good reason – its curved shape holds the cheese sauce beautifully. However, you can experiment with other small pasta shapes like shells, cavatappi, or penne. The key is choosing a pasta with nooks and crannies that will catch and hold the creamy sauce. For a small batch recipe, you’ll typically need about 4-6 ounces of dried pasta, which yields approximately 2 generous servings.
Cheese: The star of the show deserves special attention. Sharp cheddar cheese is the go-to choice for its bold flavor and excellent melting properties. For the best results, always shred cheese from a block rather than buying pre-shredded varieties. Pre-shredded cheese contains anti-caking agents that can result in a grainy, less smooth sauce. You’ll need about 1 to 1.5 cups of shredded cheese for a small batch, depending on how cheesy you like your mac and cheese.
Dairy Components: Creating that luxuriously creamy sauce requires both milk and butter. Whole milk is preferred for its richness, though 2% milk can work in a pinch. The butter adds flavor and helps create the roux that thickens the sauce. Some recipes also incorporate a splash of heavy cream for extra decadence, though this is optional.
Flour: All-purpose flour serves as the thickening agent in the cheese sauce. It’s combined with butter to create a roux, which gives the sauce its signature smooth, velvety texture without any graininess. You’ll need about 1-2 tablespoons for a small batch recipe.
Seasonings: While cheese is naturally salty, a small amount of salt helps balance the flavors. Black pepper adds a subtle kick, and many recipes benefit from a pinch of garlic powder, onion powder, or dry mustard powder. These seasonings enhance the cheese flavor without overpowering it. A dash of smoked paprika can add depth and a hint of smokiness.
Step-by-Step Instructions
Making small batch mac and cheese from scratch is surprisingly straightforward. The process involves cooking pasta, creating a cheese sauce using the classic roux method, and combining the two. Here’s how to achieve perfect results every time.
Step 1: Cook the Pasta
Begin by bringing a pot of salted water to a boil. Add your pasta and cook it according to the package directions, but aim for one minute less than the suggested cooking time. This ensures the pasta is al dente and won’t become mushy when combined with the hot cheese sauce. Drain the pasta thoroughly and set it aside. Some cooks like to drizzle a tiny bit of olive oil over the drained pasta to prevent sticking, though this is optional.
Step 2: Create the Roux
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once the butter is fully melted and beginning to foam, add 1-2 tablespoons of all-purpose flour. Whisk constantly for about 1 minute, ensuring the flour and butter are fully combined and the mixture is smooth. The roux should turn a light golden color and have a slightly nutty aroma. This step is crucial – cooking the flour removes the raw taste and creates the base for a silky smooth sauce.
Step 3: Add the Milk
Gradually pour in 1 to 1.5 cups of whole milk, whisking constantly to prevent lumps from forming. Continue whisking as the mixture heats up. The sauce will begin thin but will gradually thicken as it comes to a gentle simmer. Keep whisking for another 2-3 minutes after it starts bubbling. The sauce should coat the back of a spoon when it’s ready. If it seems too thick, you can add a splash more milk; if it’s too thin, let it simmer a bit longer.
Step 4: Incorporate the Cheese
Remove the saucepan from heat and add your shredded cheese in two or three additions, stirring well after each addition until the cheese is completely melted and the sauce is smooth. Adding the cheese gradually and off the heat prevents the sauce from becoming grainy or separating. Season with salt, pepper, and any additional spices you’re using. Taste and adjust seasonings as needed.
Step 5: Combine and Serve
Add the cooked, drained pasta to the cheese sauce and stir gently until every piece is coated in the creamy goodness. The pasta will absorb some of the sauce as it sits, so the consistency should be slightly looser than you want the final result to be. Serve immediately while hot for the best texture and flavor. Garnish with additional shredded cheese, a sprinkle of black pepper, or a dash of paprika if desired.
Tips for the Creamiest Cheese Sauce
Achieving that perfectly smooth, creamy cheese sauce can seem intimidating, but with a few expert tips, you’ll be making restaurant-quality mac and cheese at home every time.
Temperature Control: One of the most common mistakes when making cheese sauce is using heat that’s too high. Excessive heat can cause the proteins in cheese to seize up and become grainy or stringy. Always work over medium to medium-low heat, and remove the pan from heat before adding cheese. The residual heat from the milk mixture is sufficient to melt the cheese smoothly.
Cheese Quality Matters: Pre-shredded cheese may be convenient, but it contains cellulose and other anti-caking agents that interfere with smooth melting. Invest a few extra minutes in shredding cheese from a block – the difference in texture is remarkable. Additionally, avoid using only aged or very hard cheeses, as they can create a grainy texture. A combination of sharp cheddar for flavor and a good melting cheese creates the ideal balance.
The Roux is Key: Taking time to properly cook your roux ensures your sauce will be smooth and won’t have a raw flour taste. The mixture should bubble gently and turn a light golden color. If you rush this step, your sauce may taste starchy or have an unpleasant texture. Conversely, don’t let the roux brown too much, or it will lose its thickening power.
Whisk Constantly: When adding milk to the roux, constant whisking is essential to prevent lumps. Pour the milk slowly and whisk vigorously, especially in the beginning when the mixture is thickest. If lumps do form, don’t panic – continue whisking vigorously or use an immersion blender to smooth them out.
Consistency Adjustments: The perfect mac and cheese sauce should be creamy but not soupy. It should cling to the pasta without pooling at the bottom of the bowl. If your sauce is too thick, thin it with small splashes of milk. If it’s too thin, let it simmer for a few more minutes to reduce, or add a bit more cheese. Remember that the sauce will thicken slightly as it cools and as the pasta absorbs some of it.
Delicious Variations and Add-Ins
While classic mac and cheese is perfection in its simplicity, the small batch format makes it easy to experiment with different flavors and additions without committing to a large quantity. Here are some popular variations to try.
Cheese Combinations: Sharp cheddar is traditional, but mixing different cheeses creates complexity and depth. Try combining cheddar with Gruyere for a nutty, sophisticated flavor, or add some cream cheese for extra creaminess. Monterey Jack melts beautifully and adds mild flavor, while smoked gouda brings a wonderful smoky element. For a gourmet twist, incorporate a small amount of blue cheese or fontina.
Protein Additions: Transform your mac and cheese into a complete meal by adding protein. Crispy bacon pieces are a classic choice that adds salty, smoky flavor. Leftover rotisserie chicken or ham can be diced and stirred in. For seafood lovers, cooked lobster or crab creates an indulgent lobster mac and cheese. Ground beef or turkey can be browned and mixed in for a heartier dish.
Vegetable Boost: Sneaking vegetables into mac and cheese is easier than you might think. Frozen peas can be added directly to the hot pasta. Steamed broccoli florets complement the cheese sauce beautifully. Roasted tomatoes add brightness and acidity that cuts through the richness. Sautéed mushrooms or caramelized onions bring savory depth.
Spicy Kick: For those who like heat, there are numerous ways to spice up mac and cheese. Stir in some diced jalapeños or a spoonful of diced green chiles. Add a pinch of cayenne pepper or red pepper flakes to the cheese sauce. For smoky heat, incorporate some chipotle powder or adobo sauce. Buffalo sauce mixed into the cheese sauce creates a tangy, spicy version that’s incredibly addictive.
Crispy Topping: While stovetop mac and cheese is wonderful, adding a crunchy topping and briefly baking it takes things to the next level. Mix panko breadcrumbs with melted butter and a bit of grated Parmesan, then sprinkle over the mac and cheese. Broil for 2-3 minutes until golden and crispy. Crushed crackers or potato chips also make excellent toppings.
Storage and Reheating Instructions
One of the benefits of a small batch recipe is that it’s designed to be consumed fresh, but if you do have leftovers or want to prepare ahead, proper storage ensures the best quality.
Refrigeration: Transfer cooled mac and cheese to an airtight container and refrigerate for up to 3-4 days. The sauce may thicken considerably in the refrigerator as it chills, which is completely normal. When you’re ready to enjoy leftovers, you’ll need to add moisture back during reheating.
Reheating on the Stovetop: This is the preferred method for maintaining creamy texture. Place the mac and cheese in a saucepan over low heat and add a splash of milk (1-2 tablespoons). Stir frequently as it warms, adding more milk if needed to restore the creamy consistency. The gentle heat and added moisture help the sauce become smooth and creamy again rather than dry and clumpy.
Microwave Reheating: For convenience, you can use the microwave, though results may not be quite as smooth. Place the mac and cheese in a microwave-safe bowl and add a tablespoon of milk. Cover loosely and microwave in 30-second intervals, stirring between each interval, until heated through. The key is using lower power and stirring frequently to ensure even heating.
Freezing: While possible, freezing mac and cheese is not ideal as dairy-based sauces can separate when thawed. If you must freeze, undercook the pasta slightly, as it will continue to soften during reheating. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating with added milk to restore creaminess.
Common Mistakes to Avoid
Even experienced cooks can encounter issues when making mac and cheese. Being aware of common pitfalls helps you achieve perfect results every time.
Overcooking the Pasta: Mushy pasta is one of the quickest ways to ruin mac and cheese. Since the pasta continues to absorb liquid from the sauce after combining, it’s essential to slightly undercook it during the boiling stage. Aim for pasta that’s just shy of al dente – it should have a slight bite to it when you drain it.
Using Pre-Shredded Cheese: This bears repeating because it’s such a common issue. The anti-caking additives in pre-shredded cheese prevent smooth melting and can result in a grainy, separated sauce. Those few extra minutes spent shredding your own cheese make an enormous difference in the final texture.
Adding Cheese Over High Heat: When cheese is exposed to high heat, the proteins contract and squeeze out fat and moisture, resulting in a broken, oily sauce. Always remove your sauce from heat before adding cheese, and stir patiently until melted. The residual heat is more than sufficient for smooth melting.
Skipping the Roux: Some recipes suggest simply melting cheese into milk, but this shortcut often results in a thin, separated sauce. The flour-based roux provides structure and ensures your sauce stays emulsified and creamy. It’s a step worth doing properly.
Not Seasoning Properly: Cheese has natural saltiness, but mac and cheese still needs proper seasoning to taste its best. Don’t forget salt, pepper, and perhaps a pinch of garlic powder or dry mustard. These seasonings enhance the cheese flavor rather than masking it. Always taste and adjust before serving.
Serving Suggestions
Small batch mac and cheese is incredibly versatile and can be served in numerous ways depending on the occasion and your preferences.
As a Main Course: For a satisfying meal, serve your mac and cheese as the star of the plate. Pair it with a simple green salad dressed with vinaigrette to cut through the richness. Roasted vegetables like Brussels sprouts, asparagus, or green beans make excellent sides. A slice of crusty bread for soaking up any extra cheese sauce is always welcome.
As a Side Dish: Mac and cheese is a classic accompaniment to barbecue, fried chicken, or grilled meats. It pairs beautifully with pulled pork, ribs, or brisket. The creamy, mild flavor complements spicy or boldly seasoned proteins. It’s also excellent alongside simpler preparations like grilled chicken breast or pan-seared fish.
Elevated Presentation: For a more sophisticated presentation, serve the mac and cheese in individual ramekins or small cast iron skillets. Top with the panko mixture and broil until golden for an impressive side dish perfect for dinner parties. Garnish with fresh herbs like chopped parsley or chives for color and freshness.
Comfort Food Night: Sometimes you just want pure comfort, and mac and cheese delivers. Serve it in a cozy bowl with your favorite beverage and enjoy a relaxing evening. It’s perfect for those nights when you need something warm and satisfying without any fuss.
Frequently Asked Questions
Q: Can I make this mac and cheese ahead of time?
A: While mac and cheese is best enjoyed fresh, you can prepare it up to a day ahead. Store the cooked pasta and cheese sauce separately in the refrigerator, then combine and reheat when ready to serve, adding a splash of milk to restore creaminess.
Q: Why did my cheese sauce turn grainy?
A: Grainy sauce is usually caused by overheating the cheese or using pre-shredded cheese with anti-caking agents. Always remove the sauce from heat before adding cheese, shred from a block, and stir patiently until melted.
Q: Can I use different types of milk?
A: Whole milk produces the creamiest results, but 2% milk works well too. Skim milk may result in a thinner sauce. For extra richness, replace some of the milk with heavy cream. Non-dairy milk alternatives can be used but may affect flavor and texture.
Q: How do I make my mac and cheese more flavorful?
A: Enhance flavor by using sharp or extra-sharp cheddar, adding a pinch of dry mustard powder or garlic powder, incorporating different cheese varieties, or stirring in a dash of hot sauce. Proper seasoning with salt and pepper is also essential.
Q: What’s the best pasta shape for mac and cheese?
A: Elbow macaroni is traditional, but shells, cavatappi, penne, or any pasta with curves and ridges works well because they catch and hold the sauce. Choose pasta shapes that are small to medium in size for the best sauce-to-pasta ratio.
Q: Can I bake this mac and cheese?
A: Absolutely! Transfer the prepared mac and cheese to a small baking dish, top with breadcrumbs mixed with butter and Parmesan, and bake at 350°F for 15-20 minutes until bubbly and golden. This creates a delicious crispy topping.
Q: How can I make this recipe healthier?
A: Use whole wheat pasta for added fiber, reduce the butter slightly, use 2% milk instead of whole, incorporate vegetables like cauliflower or butternut squash, or use a combination of regular and reduced-fat cheese to cut calories while maintaining flavor.
Q: What should I do if my sauce is too thick?
A: Simply thin it out by stirring in milk a tablespoon at a time until you reach the desired consistency. The sauce should be slightly looser than you want the final result, as the pasta will absorb some liquid as it sits.
References
- https://www.momfiles.com/2019/09/easy-small-batch-homemade-mac-and.html
- https://www.momontimeout.com/best-homemade-baked-mac-and-cheese-recipe/
- https://www.youtube.com/watch?v=Zrnt24yEAuI
- https://www.youtube.com/watch?v=snsEjQKO-s8
- https://imapampchef.com/2023/09/15/baked-mac-and-cheese-mom-on-timeout-video/
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