Macaroni and Cheese for Two
Many of the recipes we make in the Sparkle Eats kitchen make quite a few servings and sometimes they are difficult to cut down for only two servings, especially macaroni and cheese. We’ve adjusted the recipe to feed two, so if you’re having a date night or even just looking for something different to make for a weeknight dinner, give this small-batch recipe a try.
To make, you’ll need one and a half cups of macaroni, cooked according to package directions, two tablespoons of butter, two tablespoons of flour, one and a half cups of milk, one and a third cups of shredded sharp cheddar cheese, divided*, two tablespoons of grated parmesan cheese, a fourth of a teaspoon of hot sauce, an eighth of a teaspoon of nutmeg, an eighth of a teaspoon of ground mustard, an eighth of a teaspoon of salt and an eighth of a teaspoon of ground white pepper.
* for better results, shred Cheddar cheese fresh from a block instead of buying shredded, it will melt better
To start, preheat your oven to 375°. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add the milk stirring constantly and heat until thickened and bubbling at the edges, about 4 minutes. Remove from the heat and stir in 1 cup cheddar cheese, parmesan cheese, hot sauce, nutmeg, ground mustard, salt and pepper. Add the cooked and drained pasta and mix well. Pour into two ovenproof bowls, top with remaining cheese and bake for 25 minutes.
Watch how to make Macaroni and Cheese for 2 on YouTube >>
Macaroni and Cheese for 2
Ingredients
- 1 1/2 cups macaroni cooked according to package directions
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups milk
- 1 1/3 cups shredded sharp Cheddar cheese divided*
- 2 tbsp grated Parmesan cheese
- 1/4 tsp hot sauce
- 1/8 tsp nutmeg
- 1/8 tsp ground mustard
- 1/8 tsp salt
- 1/8 tsp ground white pepper
Instructions
- To start, preheat your oven to 375°. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add the milk stirring constantly and heat until thickened and bubbling at the edges, about 4 minutes. Remove from the heat and stir in 1 cup cheddar cheese, parmesan cheese, hot sauce, nutmeg, ground mustard, salt and pepper. Add the cooked and drained pasta and mix well. Pour into two ovenproof bowls, top with remaining cheese and bake for 25 minutes.
