Individual Baked Mac & Cheese Pots with Cheddar
Creamy baked mac and cheese baked in individual ramekins for elegant single servings. This version combines sharp cheddar and colby jack cheeses in a silky sauce enriched with heavy cream and cream cheese, then finished with a golden pecorino crust. The addition of caramelized shallots and a whisper of Frank's RedHot adds complexity beyond standard mac and cheese. Serve as a comforting main course or upscale side dish for weeknight dinners or special occasions when you want restaurant-style presentation without the fuss.
Ingredients
- 8 oz elbow macaroni
- ¼ cup shallot, minced
- 2 tablespoon unsalted butter, plus more for ramekins
- 2 tablespoon unbleached all-purpose flour
- 1 cup heavy cream
- 1 cup whole milk
- 2 cup grated cheddar cheese
- 1 cup grated colby jackgruyere1:1dairy
nuttier flavor
- 2 tablespoon cream cheese
- 1 teaspoon Frank's RedHotcayenne pepper1/4 teaspoonspice
more heat control
- ½ teaspoon dried mustard
- 1 pinch kosher salt, to taste
- 1 pinch freshly ground black pepper, to taste
- 1 pinch pecorino romano cheese, grated
Instructions
- 1
Bring a large pot of water to boil and season generously with kosher salt.
- 2
Cook macaroni according to package directions. Drain and set aside.
- 3
Meanwhile, butter 6 ramekins and set on a sheet tray.
- 4
Melt butter over medium-low heat. Add shallots and cook until soft and translucent, about 5 minutes.
- 5
Stir in flour constantly for 1 minute. Increase heat to medium-high and pour in milk and cream.
- 6
Bring to a simmer, reduce heat, and add cream cheese, cheddar, and colby jack. Stir until melted.
- 7
Season with hot sauce, mustard, salt, and pepper.
- 8
Add drained noodles to cheese sauce and stir to combine.
- 9
Evenly distribute mac and cheese into prepared ramekins.
- 10
Grate fresh pecorino over the top of each pot.
- 11
Bake in a preheated 400°F oven for 15-20 minutes until cheese is golden brown and bubbly.
Tips
Cook shallots low and slow to develop sweetness without browning. Don't skip this step as it adds sophisticated depth.
Stir the roux for a full minute to cook out the raw flour taste before adding liquids, preventing a grainy sauce.
Assemble pots up to 4 hours ahead, refrigerate, then bake adding 5 minutes to cook time from cold.
Good to Know
Refrigerate in airtight container up to 3 days. Do not freeze as cream-based sauce can separate upon thawing.
Assemble unbaked pots, cover with plastic wrap, refrigerate up to 4 hours. Bake from cold, adding 5 minutes to bake time.
Serve immediately while cheese is bubbly and hot. Can be plated on larger dishes with a side salad or roasted vegetables.
Common Mistakes
Do not skip the 1-minute roux cooking step to avoid a grainy, floury-tasting sauce
Do not add cheese to milk without first thickening with roux to prevent clumping
Do not overfill ramekins to avoid spillover during baking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead and freeze?
Assemble unbaked pots and freeze up to 1 month. Bake from frozen, adding 10-15 minutes to cook time. Freezing may cause some separation in the cream sauce.
What if I don't have colby jack cheese?
Use sharp cheddar, gruyere, or fontina in equal amounts. Avoid pre-shredded cheese with anti-caking agents as it doesn't melt smoothly.
How long does this keep refrigerated?
Stored in airtight containers, baked mac and cheese keeps 3 days. Reheat gently in a 325°F oven for 10-12 minutes to restore creaminess.