Name: Cheese Pots and Individual Baked Macaroni
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
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)

These individual baked macaroni and cheese pots are unfussy and so deliciously cheesy! Baked in cocottes for dependable 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 satisfying little pots of mac & cheese.

This is pure indulgence at its dependable!

To cook this Individual Baked Macaroni And Cheese Gather:

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 dish 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 only 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 completely work!

Next, add the 2 tablespoons of cream cheese.

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.

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 completely dig the crispy cheese topping. It’s probably my go-to part. But someone at the table and I had no problems polishing them off… and the rest of our kids.

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