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.
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.
Nutrition
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