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Mac and Cheese for Two Recipe

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3.9 from 8 reviews

This creamy and delicious Mac and Cheese for Two is a quick and comforting meal perfect for a cozy dinner. Made with elbow macaroni and a rich blend of Muenster and sharp cheddar cheese, this recipe uses a simple stovetop method to create a velvety cheese sauce that perfectly coats the pasta. Ready in just 20 minutes, it’s an ideal portion for two servings.

Ingredients

Macaroni

  • 1 1/2 cups elbow macaroni

Cheese Sauce

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 3/4 cup + 2 tablespoons milk
  • 3/4 cup Muenster cheese, freshly grated
  • 1/2 cup sharp cheddar cheese, grated
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the macaroni: Bring a small pot of water to a boil. Add a big pinch of salt to the boiling water, then add the elbow macaroni. Cook according to the package directions until al dente. Drain the macaroni and set it aside.
  2. Melt the butter: In the same pot or a small skillet, melt 1 tablespoon of butter over medium heat for the cheese sauce base.
  3. Create a roux: Whisk in 1 tablespoon of all-purpose flour to the melted butter until it dissolves completely and forms a smooth paste, which will help thicken the sauce.
  4. Add the milk gradually: Slowly whisk in 3/4 cup plus 2 tablespoons of milk and 1/4 teaspoon salt, stirring constantly to prevent lumps as the mixture thickens.
  5. Simmer and add cheese: Bring the sauce to a very gentle simmer, then reduce the heat to low. Add the grated cheeses in small handfuls, whisking between each addition until the cheese is fully melted and the sauce is smooth and creamy.
  6. Combine pasta and sauce: Add the cooked and drained macaroni into the cheese sauce. Stir thoroughly to coat all the pasta evenly. Taste the sauce and adjust seasoning by adding more salt if needed and freshly ground black pepper to your preference.

Notes

  • Use freshly grated cheese for the best melting and flavor.
  • Adjust milk quantity slightly if you prefer a thinner or thicker cheese sauce.
  • Do not overcook macaroni; al dente texture holds up best when mixed with the sauce.
  • This recipe is best served immediately for optimal creaminess.
  • You can substitute Muenster or cheddar with other melty cheeses like Gouda or Monterey Jack if desired.

Find it online: https://lauracooks.com/mac-and-cheese-for-two-recipe/