These individual baked macaroni and cheese pots are easy and so deliciously cheesy! Baked in cocottes for perfect individual portions.
Course Mains & Entrees
Cuisine American
Keyword blue cheese, cheddar cheese, Colby Jack, macaroni, macaroni and cheese
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Total Time 40 minutesmins
Servings 6servings
Calories 608
Author Laurie McNamara
Ingredients
8ozelbow macaroni
1/4cupminced shallot
2tablespoonsunsalted butterplus more for ramekins
2tablespoonsunbleached all-purpose flour
1cupheavy cream
1cupwhole milk
2cupsgrated cheddar cheese
1cupgrated colby jack
2tablespoonscream cheese
1teaspoonfranks red hot
1/2teaspoondried mustard
1pinchkosher saltmore or less to taste
1pinchfreshly ground black peppermore or less to taste
1pinchpecorino romano cheesegrated
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.