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! 

Individual Baked Mac & Cheese Pots
Yield: makes 6

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: 527Total Fat: 41gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 123mgSodium: 514mgCarbohydrates: 20gFiber: 1gSugar: 4gProtein: 20g

Nutrition information isn’t always accurate.

[this post contains affiliate links.]