Macaroni and Cheese for Two -

a close up picture of mac n cheese in a bowl with a fork

Macaroni and Cheese for Two

Quick and creamy macaroni and cheese for two with just 5 ingredients is perfectly portioned and ideal for dinner without leftovers.

Course Dinner

Cuisine American

Keyword Macaroni and Cheese for Two

Prep Time 10

Cook Time 20

Servings people

Calories 636kcal

Author Anne Lawton

Equipment

Ingredients

4 ounces uncooked elbow pasta Fusilli, Shells or Cavatapi will work too
1 1/4 cups shredded cheddar cheese Divided
1 cup milk
1 tablespoon flour All purpose
1 tablespoon unsalted butter

Instructions

Cook the pasta according to the instructions on the package.
While the pasta is cooking, melt the butter in a saucepan over medium heat. Once the butter has melted, combine the flour into the butter to form a paste.
Reduce the heat to low heat, and gradually whisk in the milk; stirring as you go. Continue to stir until the sauce thickens.
Once the sauce is thick, stir in on cup of shredded cheddar cheese. Once the cheese has melted in the sauce, combine it with the elbow pasta. Stir in the remaining quarter cup of cheese.

Notes

TIPS:

To avoid soggy mac and cheese, drain the pasta when al dente.
Use freshly grated cheese for better melting. Pre-shredded cheese often contains anti-caking agents that can affect the way the cheese melts.

HOW TO STORE LEFTOVERS:

Cool the mac and cheese completely before refrigerating in an airtight container for up to five days. Reheat leftovers on top of the stove over medium heat, in the oven in a covered baking dish to retain moisture or in the microwave. If leftover mac and cheese seems dry, add a splash of milk for moisture.

Nutrition