A creamy, small batch macaroni and cheese recipe with cheddar and jack cheeses. This makes a stovetop version of macaroni and cheese, but directions are also available for a baked mac and cheese version.
This recipe is a staple for us when we’re craving cheesy, cozy comfort food. There are so many variations of mac and cheese, but this one is fairly straightforward. We start with a super creamy cheese sauce, toss in some seasonings for flavor, then stir in cooked pasta shells for a perfectly cheesy stove top macaroni and cheese recipe. Alternatively, you can pour it all into a small casserole dish, top it with more cheese, and bake it if you prefer. Either option is delicious!
My blog focuses on small batch recipes, and this classic macaroni and cheese is no exception. This is a small batch recipe that makes 2-4 servings (just over four cups of mac n cheese, so serving size is dependent upon whether it is served as a main dish or a side dish). It also comes together in less than 30 minutes!
If this is your first time making macaroni and cheese from scratch, I recommend reading through the ingredient notes and tips / tricks to ensure you’re totally successful and make the best macaroni and cheese you can!
Ingredients:
- 8 oz. Medium Shells (or other noodles)*
- 2 tbsp. Unsalted Butter
- 2 tbsp. All-Purpose Flour
- 1 cup Whole Milk**
- ½ cup Half and Half**
- Salt + freshly cracked Black Pepper
- ¼ tsp. Garlic Powder
- ¼ tsp. Mustard Powder (dry mustard)
- ½ tsp. Hot Sauce***
- 4 oz. (1 ½ cups) shredded White Cheddar Cheese****
- 4 oz. (1 ½ cups) shredded Monterey Jack Cheese****
This is my standard ingredient list for mac and cheese. I dive a little deeper into tips, tricks, and ingredient substitutions below, so be sure to check those out if you aren’t super comfortable making homemade mac and cheese. You can always email me directly if you have a question that isn’t answered below, too!
Important Ingredient Notes:
*Pasta: Medium shells are awesome in mac and cheese because they are like tiny little bowls that deliver the cheese sauce to your mouth in droves. Elbow pasta is a popular noodle for macaroni and cheese, but another favorite of mine is cavatappi pasta.
Other Pasta Options:
- Elbow Macaroni
- Penne Pasta
- Cavatappi (one of my favorites!)
- Farfelle (bowtie pasta)
- Fusilli (little spirals)
**Milk / Half and Half: You can use whole milk entirely if you do not have half and half. You could also use a blend of 2% milk and whole milk if desired. 2% milk has a lower fat content than both whole milk and half and half, so it will take longer for the sauce to thicken. Just give it about 3-5 additional minutes to thicken up (and stir frequently) before adding the cheeses.
***Hot Sauce: Hot sauce is not required, but it provides a nice kick of spice, flavor, and acidity to the cheese sauce. I use Cholula, but your favorite brand will be perfect. You only need a couple of dashes!
****Cheese: IMPORTANT: SHRED CHEESE FROM A BLOCK OF CHEESE. Bagged shredded cheese contains an anti-caking agent so the cheese shreds don’t stick together in the bag, and this prevents them from blending well together in this mac and cheese sauce. Buy a block of cheese and grate it for this recipe for the smoothest, creamiest sauce.
****More Cheese Notes: I recommend using at least two varieties for a combination of cheese. As per this recipe, I recommend a sharp cheddar cheese as one option (and a sharp white cheddar cheese, such as a New York white cheddar or Vermont sharp white cheddar). I also prefer Monterey Jack cheese to create this silky, creamy white cheese sauce. Cheddar provides an incredible, universally enjoyed flavor to the cheese sauce, and the Jack cheese not only provides flavor, but it helps the cheese sauce develop a creamy texture, too. You could use another Jack cheese such as Colby Jack or Pepper Jack (if you want a little kick) instead of Monterey Jack. Havarti is another wonderful cheese option instead of Jack cheese, too.
Other Cheese Options:
- Mild Cheddar or Sharp Cheddar (white or yellow)
- Pepper Jack (for a spicy kick)
- Colby Jack
- Havarti (for a super creamy mac)
Mac and cheese can be personalized to fit your tastes and preferences, so I definitely encourage you to start with this original recipe and get creative from there! Swap out various cheeses, toss in different hot sauces (or even regular mustard), use different noodles, etc. You can get as creative as you want as long as you have a solid foundation recipe, so I hope this provides that for you. 🙂
I truly believe that the idea of an ultimate comfort food is a reflection of our personal tastes; my favorite mac and cheese growing up was the recipe my mom made with Velveeta cheese, and she always served it with a side of cut up sausage links. I still think about that mac and cheese to this day, and it’s super comforting and delicious in my opinion. You could have a similar memory but with other cheeses, or maybe a specific noodle in your mac and cheese. Don’t be afraid to try different ingredients and find the ones that make you the happiest!
Directions
How to Make Small Batch Mac and Cheese:
- Boil pasta shells in salted water until al dente (about one minute less than the package directions.) Drain and set aside.
- Melt butter in a medium dutch oven or sauce pan over medium heat. (The pot in these photos is a 3.5 qt. dutch oven). Whisk in flour and cook, whisking occasionally, for 2-3 minutes. (NOTE: This step is important! The raw flour taste needs to be cooked out of this butter/flour paste (roux), so don’t rush this step.)
- Slowly whisk in the whole milk, about 1/4 cup at a time, until a thick sauce forms. Repeat with the half and half, slowly whisking it in. Simmer for 4-6 minutes (or as needed) until the sauce thickens.
- Whisk in the garlic powder, mustard powder, hot sauce, and a healthy pinch of salt and freshly cracked black pepper.
- Turn the heat beneath the pot to “low”. Stir in the shredded white cheddar one handful at a time, waiting until the first handful of cheese melts before repeating with the next handful. Repeat with the shredded Monterey Jack cheese. (Note: The sauce should be thick enough to adhere to the back of a wooden spoon. If you run your finger through it, it shouldn’t spread. We want the sauce to be thick because the drained pasta may still have some pasta water in the shells, so the cheese sauce will thin out a little bit when the cooked pasta gets stirred into it!)
- Stir the drained pasta shells into the cheese sauce, along with another pinch of salt and pepper. Serve hot!
Step-by-step photos:
Whisk butter and flour together until a paste forms. Cook for 2-3 minutes, stirring occasionally, to cook out the “raw flour” taste.
Pour in the whole milk, about 1/4 cup at a time, and whisk until a thick sauce forms. Repeat with the half and half, slowly whisking it in. Simmer for 4-6 minutes (or as needed) until the sauce thickens.
Whisk in the garlic powder, mustard powder, hot sauce, and a healthy pinch of salt and freshly cracked black pepper. Add the shredded white cheddar cheese one handful at at time.
Whisk in the shredded white cheddar cheese one handful at a time, waiting until the first handful is totally melted before adding the next.
Repeat with the shredded Monterey Jack cheese.
The sauce should be thick enough to adhere to the back of a wooden spoon. If you run your finger through it, it shouldn’t spread. (Note: the drained pasta may still have some pasta water in the shells, so the cheese sauce will thin out a little bit when the cooked pasta gets stirred into it!)
Add the cooked and drained pasta shells. Stir to coat the shells in the cheese sauce, then add another pinch of salt and freshly cracked black pepper if desired.
If the sauce seems too thin, turn the heat up a notch and cook (stirring frequently) until it thickens.
Serve hot!
This is such a great foundation to make mac and cheese, but feel free to expand upon it to fit your taste! I love adding veggies to mac and cheese (specifically roasted veggies, like broccoli, bell peppers, onions, or zucchini). Protein is always a great addition to mac and cheese, too. Shredded pork (especially smoked pork), chicken, or steak are all fantastic options. If we have leftover BBQ, I love to make this mac and cheese and toss some of that in, too. If you’re in KC, burnt ends are a phenomenal additional macaroni and cheese. 🙂
Stovetop mac and cheese creates the creamiest mac, but you are more than welcome to bake it if that’s more your speed. For baked macaroni and cheese, continue with these steps before serving:
For a Baked Macaroni and Cheese:
- Preheat the oven to 350 F. Spray a medium-sized baking dish (about 2 qt. in size).
- Transfer the mac n cheese to the prepared baking dish and top it with another handful of shredded cheese. (If you’re feeling fancy, top it with some grated parmesan and seasoned bread crumbs.) 🙂
- Bake at 350 F for 10-12 minutes until the cheese on top is bubbly and melted. Serve immediately.
Leftovers will keep in an airtight container in the refrigerator for 3-4 days. To reheat it, just have a little patience and use the following tips:
How to Reheat Macaroni and Cheese:
- Set a saucepan over medium-low heat. Add your desired amount of leftover mac and cheese to the pan and let it warm through for 2-3 minutes.
- Add a splash of whole milk or half and half (about two tablespoons per cup of macaroni), and stir to combine.
- Continue stirring every so often until the milk has incorporated back into the cheese sauce, and it is creamy again. Serve hot!
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More Cheesy Small Batch Recipes:
- Small Batch Roasted Garlic Cheese Bread
- Cheesy Garlic Mashed Potatoes
- Extra Cheesy Twice Baked Potatoes for Two
- Cheesy Chicken Quesadillas Recipe
- Cheesy Ground Beef Quesadillas for Two
- Creamy, Cheesy Corn
If you make this Small Batch Macaroni and Cheese and love it, I would love a rating and review in the comment section below! Be sure to snap a photo of your mac and cheese and tag me on instagram @aflavorjournal and/or #aflavorjournal. And as always, feel free to email me with any questions you have!
xx Sara
Small Batch Creamy Mac and Cheese
Ingredients
- 2 tbsp. Unsalted Butter
- 2 tbsp. All-Purpose Flour
- 1 cup Whole Milk
- 1/2 cup Half and Half
- Salt & freshly cracked Black Pepper
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Mustard Powder
- 1 tsp. Hot Sauce
- 1 1/2 cups shredded White Cheddar Cheese*
- 1 1/2 cups shredded Monterey Jack Cheese*
- 8 oz. dry Medium Pasta Shells**
Instructions
For Stovetop Mac and Cheese:
- Boil pasta shells in salted water until al dente (about one minute less than the package directions.) Drain and set aside.
- Melt butter in a medium dutch oven or sauce pan over medium heat. Whisk in flour and cook, whisking occasionally, for 2-3 minutes to cook out the flour taste.
- Slowly whisk in the milk about 1/4 cup at a time until fully mixed in. It should resemble a thick sauce at this point. If it seems thin, cook for 2-3 minutes (whisking frequently) until the sauce thickens.
- Repeat this step with the half and half. The sauce should be thick enough to coat the back of a spoon, and not run when you slide your finger over the back of the spoon.
- Whisk in salt, pepper, garlic powder, mustard powder, and hot sauce until combined.
- Turn the heat beneath the pan to "low". Whisk in the shredded cheese a handful (about 3/4 cup) at a time. Wait until the first handful of cheese is melted before whisking in the next.
- Transfer the cooked pasta shells to the cheese sauce and toss to coat. Season with another pinch of salt and pepper, and serve immediately.
For Baked Mac and Cheese:
- Preheat the oven to 350 F. Spray a medium-sized baking dish (about 2 or 3 qt. in size).
- Transfer the mac n cheese to the prepared baking dish and top it with another handful of shredded cheese.
- Bake at 350 F for 10-12 minutes until the cheese on top is bubbly and melted. Serve immediately.
Nutrition
Tried this recipe?
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Comments & Reviews
Super yummy, super easy. I only had half & half on hand so I just used that in place of the milk portion. Perfect portion for 4 people
I’m so glad you liked it, Cris!
Added toasted breadcrumbs to it and baked for about 20 minutes. It was delicious!
Love the toasted breadcrumbs idea!! Thank you so much for making this – I’m glad you liked it! 💛
I just added a bit of nutmeg and used organic whipping cream instead of the half and half…..super creamy and delicious! Thank you.
Thank you for making it! I’m so glad you liked it!
Absolutely fabulous! I used half American and half cheddar/gruyere cheeses. Super creamy and delicious. Thank you for this recipe!
LOVE that cheese combo, Rebecca!! Thank you so much for making this! I’m so glad you like it!!