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.

This is pure indulgence at its best!

To Make This Individual Baked Macaroni And Cheese You Will Need:

• macaroni
• shallot
• unsalted butter
• unbleached all-purpose flour
• heavy cream
• whole milk
• cheddar cheese
• colby jack cheese
• cream cheese
• franks red hot
• dried mustard
• kosher salt
• freshly ground black pepper
• pecorino romano cheese

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 2 tablespoons of butter in a saucepan.

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 2 tablespoons flour.

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

Then pour in 1 cup whole milk and and 1 cup heavy cream. If you don’t have cream and only whole milk… that would totally work!

Next, add the 2 tablespoons of cream cheese.

I really think this helps with the creamyness of this cheesy-mac.

Then stir while adding in 2 cups cheddar and 1 cup Colby jack cheeses.

Next measure and add in 1 teaspoon hot sauce… as you can see.. it’s starting to get messy around here.

Then add in 1/2 teaspoon ground mustard.

Next season with freshly ground black pepper.

Then add in the drained noodles.

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 :)!

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.

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! Snap a photo and tag me on twitter or instagram!

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Yield: 6 servings

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 mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Ingredients

• 8 oz elbow macaroni
• 1/4 cup minced shallot
• 2 tablespoons unsalted butter, plus more for ramekins
• 2 tablespoons unbleached 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
• 1 pinch kosher salt, more or less to taste
• 1 pinch freshly ground black pepper, more or less to taste
• 1 pinch pecorino romano cheese, grated

Instructions 

• Bring a large pot of water to boil. Once boiling add a generous amount of kosher salt. Add macaroni and cook as package directs.
• Butter 6 ramekins.
• While the noodles are cooking, heat butter over medium low heat. Add shallots and cook until soft and translucent about 5 minutes.
• 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.
• 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.
• 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.

Serving: 1g, Calories: 608kcal, Carbohydrates: 36g, Protein: 23g, Fat: 42g, Saturated Fat: 26g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 134mg, Sodium: 453mg, Potassium: 278mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1428IU, Vitamin C: 1mg, Calcium: 514mg, Iron: 1mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American