Individual Baked Macaroni and Cheese Pots

These individual baked macaroni and cheese pots are easy and so deliciously cheesy! Baked in cocottes for perfect individual portions. 

Got a New Year resolution that calls for less fat, calories and cheese? Turn away… and do it quickly.

Unless your resolution is to eat up all the calories, fat and well… cheese in the world, then go forth and view these scrumptious little pots of mac & cheese.

Baked Macaroni and Cheese l

This is pure indulgence at its best!

For this recipe you will want to get everything all measured out and ready to go. It moves pretty fast and the more prepared you are the better!

Butter 6 ramekins. I only have 4 of these cute little pots so I used a small baking dish for the rest. These little ramekins work great as a side dish to any meal.. or as a meal by themselves. But, if you don’t have ramekins just pour it in a large baking dish and bake until bubbly!

Mince up a good-sized shallot. About a quarter cup, it doesn’t have to be exact.

Bring a large pot of water up to a boil.

Throw in some salt… dont’ skimp.

Throw in the 8 ounces of elbow mac and cook until al dente.

Next, while the noodles are cooking. Melt the butter.

And then throw in the minced shallots.

Next, sauté the shallot over medium heat until they are soft and translucent. Is it me, or does the smell of shallots {or any onion for that matter} in bubbling butter smell devine?

Then add in the flour.

Next, stir often and cook the flour for about a minute.

Then pour in the milk and cream. If you don’t have cream and only whole milk… that would totally work!

Next, add the two tablespoons of cream cheese. I really think this helps with the creamyness of this cheesy-mac.

Then stir while adding in the cheeses.

Next measure and add in the hot sauce… as you can see.. it’s starting to get messy around here.

Then add in the ground mustard.

Next season with freshly ground black pepper.

Then add in the drained noodles.

Next, divvy them up into the buttered ramekins.

Lastly, grate fresh parmesan or pecorino romano cheese.

Next, throw them in the oven for 15-20 minutes or until the cheese is golden, bubbling like crazy and even oozing down the side of the ramekin. That’s how you know it’s done :)!

Baked Macaroni and Cheese l

I totally dig the crispy cheese topping. It’s probably my favorite part. But my husband and I had no problems polishing them off… and the rest of our kids. What? We can’t have any go to waste!

Baked Macaroni and Cheese l

Oh and my husband, who was never a Baked Macaroni and Cheese fan even approves of these. He just happens to like his with a good heaping mound of black pepper. Achoooo jk.

Enjoy! And if you give this Baked Macaroni and Cheese recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Baked Macaroni and Cheese l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: makes 6

Individual Baked Mac & Cheese Pots

Individual Baked Mac & Cheese Pots
These individual baked macaroni and cheese pots are easy and so deliciously cheesy! Baked in cocottes for perfect individual portions.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 8 oz elbow macaroni
  • 1/4 cup minced shallot
  • 2 tablespoons unsalted butter, plus more for ramekins
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 cups grated cheddar cheese
  • 1 cup grated colby jack
  • 2 tablespoons cream cheese
  • 1 teaspoon franks red hot
  • 1/2 teaspoon dried mustard
  • a pinch of kosher salt, more or less to taste
  • a pinch of freshly ground black pepper, more or less to taste
  • pecorino romano cheese, grated


  1. Bring a large pot of water to boil. Once boiling add a generous amount of kosher salt. Add macaroni and cook as package directs.
  2. Butter 6 ramekins.
  3. While the noodles are cooking, heat butter over medium low heat. Add shallots and cook until soft and translucent about 5 minutes.
  4. Add flour and stir constantly for a minute. Increase the heat to med-high and pour in the milk and cream. bring to a simmer, reduce heat and add in cream cheese, cheddar and colby jack.
  5. Once the cheese has melted, add the hot sauce, mustard and season with salt and pepper. Add the drained noodles to the cheese sauce, stir and evenly distribute the mac and cheese into prepared ramekins.
  6. Grate fresh pecorino over top and bake {on a sheet tray} in a preheated 400° oven for 15-20 minutes or until the cheese is golden brown and bubbly.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 527 Total Fat: 41g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 123mg Sodium: 514mg Carbohydrates: 20g Fiber: 1g Sugar: 4g Protein: 20g
Nutrition information isn’t always accurate.
[this post contains affiliate links.]

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59 Responses to “Individual Baked Macaroni and Cheese Pots”

  1. #
    Blog is the New Black — January 5, 2012 at 1:38 pm

    Laurie, this looks AMAZING! What a delicious comfort dish!

  2. #
    london bakes — January 5, 2012 at 1:50 pm

    Mac and cheese is one of my favourite all time foods and I love the idea of serving it in those super cute individual pots.

  3. #
    Mrsblocko — January 5, 2012 at 1:58 pm

    I swear this is the gooey-est most yummy looking mac. Wish I had a big bowl of it right now…and I JUST finished breakfast too!

  4. #
    Julie @ Table for Two — January 5, 2012 at 2:33 pm

    I love this! Perfectly portioned out in little pots so you don't over-eat…or you still do cause they're just that dang good! I would love some of this right now at 930am haha

  5. #
    warmvanillasugar — January 5, 2012 at 2:57 pm

    These make me crazy excited! Yum!

  6. #
    Jess Wakasugi {Life's Simple Measures} — January 5, 2012 at 2:58 pm

    These are SO cute and I have four large ramekins that I have NEVER used that would be perfect for this recipe. I pinned this post, can't wait to try out this cheesey goodness!

  7. #
    Andrea the Kitchen Witch — January 5, 2012 at 3:00 pm

    Happiness in a crock that's what that is! Looks absolutely delicious, wishing I had it for breakfast 🙂

  8. #
    Aarthi — January 5, 2012 at 3:46 pm

    wow..this looks awesome..would love to have some..YUMMY YUMMY..


  9. #
    Heather (Heather's Dish) — January 5, 2012 at 3:54 pm

    They're so cheesy I'm gonna die!

  10. #
    Marina {Yummy Mummy) — January 5, 2012 at 4:10 pm

    Yum! And I NEED those pots!

  11. #
    blackheartbetty — January 5, 2012 at 4:35 pm

    Oh man! This looks so yummy! I must abandon all plans of returning to Weight Watchers until I eat this!

  12. #
    Jennifurla — January 5, 2012 at 8:05 pm

    you are the devil! these look like heaven though.

  13. #
    CulinaryCache — January 5, 2012 at 8:21 pm

    I love mac n cheese, especially baked like this. I check out your blog all the time, and love your posts!

  14. #
    katiewithoutrestrictions — January 5, 2012 at 8:24 pm

    These are absolutely adorable and look so yummy!

  15. #
    Deanna — January 5, 2012 at 9:12 pm

    Good grief does that look delicious. I should have looked away when you said to since my New Years resolution does involve cutting calories and macaroni and cheese is heaven.

  16. #
    Cassie/Bake Your Day — January 5, 2012 at 11:40 pm

    Indulgence is right…and there's NOTHING wrong with that, especially for mac and cheese. I LOVE these little pots!

  17. #
    Abby — January 6, 2012 at 12:24 am

    Delish! And those pots are so cute…and so is the yellow cloth..ok I love it all.

  18. #
    Sandra — January 6, 2012 at 4:34 am

    Oh this is calling my what a lovely presentation and photos!
    Thank you for sharing and have a wonderful weekend, as well as New Year!

  19. #
    Anna @ hiddenponies — January 6, 2012 at 6:37 am

    Phew, no non-fat resolutions here, especially no non-cheese! Trying this soon before the cold weather is gone…

  20. #
    Erin — January 6, 2012 at 12:54 pm

    Usually I prefer stove top mac and cheese because it tends to be creamier than baked, but yours looks insanely creamy! Must try.

  21. #
    Kiri W. — January 6, 2012 at 12:59 pm

    Ooooh, these look amazing! I am such a sucker for any kind of baked pasta, and I love the use of mustard in this 🙂

  22. #
    FramedCooks — January 6, 2012 at 1:13 pm

    Now I am craving mac and cheese at 8am. My stomach is literally GROWLING at me! Yum.

  23. #
    RavieNomNoms — January 6, 2012 at 4:08 pm

    Ok really?!? This is amazing…I love mac and cheese and then give me this? Love it…

    Definitely isn't helping my waistline but oh well haha

  24. #
    Maia — January 6, 2012 at 4:23 pm

    They sound fantastic – great proportion and combination of cheeses and dairy! Not sure why your husband (or anyone, for that matter) would prefer unbaked mac n cheese when baked is about a million times tastier. I'm currently on the old "New Years Diet" so I'm afraid something like this will have to wait a few weeks. 🙂

    New to your blog and I really enjoyed the format

  25. #
    Emily — January 6, 2012 at 4:30 pm

    This is exactly how Mac and Cheese needs to be. Loving the pictures. You have me craving some cheesy pasta right now.

  26. #
    claire @ the realistic nutritionist — January 6, 2012 at 6:22 pm

    I got those adorable little cocettes for Christmas! I am definitely going to try this recipe in them! They are the cutest things in the entire world!

  27. #
    janet@fromcupcakestocaviar — January 6, 2012 at 8:40 pm

    This sounds (and looks) delicious! Like your husband, I've never been a fan of baked mac and cheese cause it always seems so dry but this one could easily change my mind, I think. So trying this!

  28. #
    Becka (The Elegant Eggplant) — January 6, 2012 at 9:14 pm

    I got little pots just like those for my birthday!!! I cant wait to use them.. and this is the perfect way. I LOVE that you put Franks in it…. Frank really does go with everything, doesnt he?? 🙂

  29. #
    S.V. — January 6, 2012 at 9:29 pm

    Great pictures…. this mac and cheese looks delicious and cheesy YUM!

  30. #
    Amalia — January 7, 2012 at 5:37 am

    I've been craving mac n' cheese for such a long time now…and this is sending me over the top! I've got to make some! I love the little pots, perfect size. and the ooey gooey cheese is making my mouth-water :)Fabulous recipe and gorgeous photos as well!

  31. #
    Maggie @ Vittles and Bits — January 7, 2012 at 3:27 pm

    These are just adorable, I love the ramekins! This mac & cheese looks so creamy & delicious… great photos!!

  32. #
    unorthodoxepicure — January 7, 2012 at 4:22 pm

    I wish I had a replicator! Delicious!

  33. #
    Isabelle — January 7, 2012 at 9:14 pm

    I've had a terrible craving for mac n' cheese all day today, and your post is definitely not making it better… I'm kind of wishing I could reach through the screen to help myself to one of those ramekins. 🙂 Added to next week's menu!

  34. #
    Yesim — January 8, 2012 at 7:01 pm

    I like cheese pots.. it s awesome!!

  35. #
    Marie — January 8, 2012 at 8:14 pm

    This looks SO good! I have such a crush on some tasty mac & cheese and this looks like it fits the bill! I HAVE to try this 🙂 By the way, that photo with the cheese all browned on top…OMG. I died when I saw that. Yum.

  36. #
    Pam — January 8, 2012 at 8:32 pm

    Perfect, perfect! Surely beats that boxed stuff!!!

  37. #
    Baking Serendipity — January 9, 2012 at 3:07 am

    I think we all need to indulge a little bit sometimes and mac and cheese is definitely my indulgence food 🙂 This looks delicious! I love the individual portions most of all.

  38. #
    Lindsay @ Pinch of Yum — January 9, 2012 at 4:33 am

    Ohhh yes you did. This looks amazing. I've seen it around the internet several places, too… great work! 🙂

  39. #
    Jen — January 10, 2012 at 5:28 pm

    Hot damn, those look good.

  40. #
    Lyndsey — January 10, 2012 at 9:01 pm

    I want to make this tonight…I have the perfect lock & lock dishes that will cover well if needed. I made mac and cheese the first time over Christmas break. This recipe looks better!

  41. #
    Jenny — January 11, 2012 at 7:32 pm

    I made this mac&cheese last night — it was amazing. Looks sooooo soupy when you put it in the casserole dish (I made one big casserole) but after it bakes, it's perfect. Don't worry about the soupy consistency. It tasted almost like Stouffer's frozen mac&cheese, only with all natural, quality ingredients. Nice one! Thanks!!

  42. #
    Molly (Mike and Molly's House) — January 14, 2012 at 12:28 am

    I love crispy tops too! Funny thing is I haven't made macaroni and cheese for years. Two nights ago I did it. Because I was determined to make it 'healthy' I threw in greens, peppers, and basically every thing not stuck to the crisper. I'll say this- I'll stick to a classic recipe like this next time 🙂

  43. #
    MyFudo™ — January 14, 2012 at 2:50 am

    This dish is perfect for the wole family. I am sure my little girl and my husband will crave for this every weekend. Looks so cheesy! Great post 😉

  44. #
    Denise — January 14, 2012 at 7:19 pm

    I use my cocottes often and I know what dish will be next! Looks so comforting:)

  45. #
    Laura C — January 23, 2012 at 12:54 am

    What size ramekins did you use? I only have little 7 ounce ramekins and not sure if they would be too small or not.

  46. #
    Laurie {Simply Scratch} — January 23, 2012 at 5:14 am

    Hi Laura! My ramekins actually don't have a size on them :/… Really any size should work… if you have a smaller casserole dish you could always put the leftovers in there as well! Hope this helps 🙂

  47. #
    Sonya — March 8, 2012 at 5:11 pm

    Made this last night after having the recipe saved for a while! Absolutely amazing — definitely the best homemade mac & cheese I've ever had. 🙂 I skipped the cream cheese because I don't use enough of it to buy a whole container and the sauce was still creamy and perfect. Thank you for a delicious recipe!

  48. #
    Gazius — September 30, 2012 at 10:20 pm

    Massive success! I’m usually a terrible cook and this still came out amazing. I added some bread crumbs to the top and then the final layer of cheese for a bit of extra crunch. I will definitely be keeping an eye on this blog.

    • simplyscratch replied: — October 1st, 2012 @ 12:15 am

      So glad to hear it! Thanks for coming back and leaving a review! 🙂

  49. #
    Megan — July 1, 2016 at 6:39 pm

    What are these ramekins called/where can I buy them?

    • Laurie McNamara replied: — July 2nd, 2016 @ 8:38 am

      I got the cocottes at HomeGoods! 🙂

  50. #
    Lisa — February 15, 2018 at 9:50 am

    Had this last night for Valentine’s Day date! We doubled the recipe to suit a whole box of pasta, and had plenty leftover. It was amazing! We added more hot sauce and pretty much just took a shredded block of colby jack and a shredded block of cheddar for to add in to 1 shallot, the butter, and flour. Only ended up adding more milk to accommodate the extra cheese. Favorite mac recipe, and extra good with some more hot sauce/Sriracha.

    • Laurie McNamara replied: — February 17th, 2018 @ 9:26 am

      I’m so glad, Lisa! Thanks for taking the time to make this recipe and come back and leave a review!

  51. #
    Shameen Moves — June 15, 2018 at 3:38 pm

    What size are the ramekins?

    • Laurie McNamara replied: — June 27th, 2018 @ 8:58 am

      I believe 8 or 10 ounces.


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