Best 4 Baked Mac Cheese For Two Recipes

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Indulge in a delightful culinary experience with our exquisite baked mac and cheese recipes, crafted to perfection for two. Embark on a journey of flavors with our classic baked mac and cheese, featuring a creamy béchamel sauce, perfectly cooked macaroni, and a golden-brown crust. For a touch of elegance, try our lobster mac and cheese, where succulent lobster meat elevates the dish to a luxurious masterpiece. If you prefer a vegetarian delight, our butternut squash mac and cheese offers a vibrant twist, combining the sweetness of butternut squash with the richness of cheese. And for those who love a kick, our jalapeño mac and cheese brings the heat with a spicy twist that will tantalize your taste buds. Each recipe promises a unique and unforgettable gastronomic adventure, ensuring a satisfying meal that will leave you craving more.

Here are our top 4 tried and tested recipes!

MACARONI AND CHEESE FOR TWO



Macaroni and Cheese for Two image

This is one of those dishes that our family calls "a Mama recipe." My mother rarely consulted a cookbook, so when asked for a recipe, she could only estimate. I've worked out the ingredients to make it for two, but it can easily be doubled. It's simply a good, wholesome dish most folks seem to enjoy. -Betty Allen, East Point, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 6

1-1/2 cups cooked elbow macaroni
1 cup shredded sharp cheddar cheese
1/2 cup whole milk
1 large egg, lightly beaten
1/2 teaspoon salt
1 tablespoon butter

Steps:

  • Preheat oven to 350°. In a medium bowl, combine macaroni, cheese, milk, egg and salt; mix well. Pour into a greased 1-qt. shallow baking dish; dot with butter. Bake, uncovered, until a knife inserted in the center comes out clean, 30-35 minutes.

Nutrition Facts : Calories 447 calories, Fat 27g fat (18g saturated fat), Cholesterol 190mg cholesterol, Sodium 1050mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

ULTIMATE MAC 'N' CHEESE CASSEROLE FOR TWO



Ultimate Mac 'n' Cheese Casserole for Two image

Ooey-gooey, cheesy and bacon-y pasta: It's all here, and it will surely tempt you. Why? Because the orecchiette pasta is covered with the silkiest sauce of gruyere and sharp white Cheddar. Because crispy bacon pieces are sprinkled throughout the dish and on the top. Need I say more? The orecchiette pasta is the perfect shape for this dish because the cheese and bacon nestle into the pasta's earlike grooves to give you the ultimate mac 'n' cheese experience.

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 9

Nonstick cooking spray
2 cups orecchiette pasta
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded sharp white Cheddar
1 cup shredded gruyere cheese
Salt and ground black pepper
8 slices crispy cooked bacon, finely chopped

Steps:

  • Preheat the oven to 375 degrees F and lightly spray a 2-quart oven-safe casserole dish with nonstick cooking spray. Set aside.
  • Bring a large pot of water to a boil and cook the pasta until al dente, following the directions on the pasta package. (You'll want it to still have a bite to it because it will finish cooking in the oven.) Drain well.
  • Meanwhile, in a large skillet, melt the butter over medium-high heat. Whisk in the flour and cook, whisking vigorously, 1 to 2 minutes. Continue to whisk as you add the milk, then let the mixture gently come to a simmer and thicken, about 5 minutes.
  • Add the Cheddar and gruyere and stir together with a spatula until all the cheese has melted. Add salt and pepper to taste. Remove the skillet from the heat.
  • Add the pasta to the cheese sauce and gently toss until everything is covered. Sprinkle half the bacon into the skillet and toss to incorporate. Pour the pasta mixture into the prepared casserole dish. Top with the remainder of the bacon, then bake, uncovered, until the mixture is bubbly and the pasta is cooked through, 30 minutes. Remove from the oven and let sit for 10 minutes before serving.

CLASSIC BAKED MACARONI AND CHEESE



Classic Baked Macaroni and Cheese image

Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.

Provided by Alison Roman

Categories     dinner, lunch, casseroles, pastas, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper

Steps:

  • Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
  • Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
  • Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
  • Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
  • Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
  • Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram

CREAMY MACARONI & CHEESE - FOR TWO OR ONE



Creamy Macaroni & Cheese - for Two or One image

I shouldn't be surprised that there are more than 600 recipes for this dish. After reading many, many of them, I have come to the conclusion that this one has it's place here at Zaar. The sauce is smooth and creamy, with little pockets of melted cheese throughout. I hope you like this as much as I do. Cooking time includes the making of the sauce and baking.

Provided by Diana 2

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

1 cup pasta, with nooks & crannies for holding the sauce
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup onion, chopped finely
2 tablespoons flour
1 cup milk
1 cup sharp cheddar cheese, grated
1/3 cup sharp cheddar cheese, cubed
1/2 teaspoon chives, chopped, mostly for colour
1/4 teaspoon red pepper flakes (optional)

Steps:

  • Preheat oven at 350°F.
  • Cook pasta in boiling salted water until al-dente. Drain and set aside.
  • Heat the milk in the microwave, on high for 1-1/2 minutes.
  • In a medium saucepan, melt butter. Add salt, pepper and chopped onion. Sauté on medium heat, until the onion is transparent and soft, but not brown.
  • Sprinkle the flour on top, and allow the butter to absorb some of it before stirring.
  • Add the hot milk in 3 additions, stirring constantly. The mixture will get thick very quickly.
  • After the final addition of milk, continue heating the mixture, on medium heat, stirring constantly, until thick and bubbly.
  • *Remove from heat* and stir in the grated cheese, chives and red pepper flakes.
  • Add the drained pasta and mix well.
  • Fold in the cubed cheese.
  • Pour into two greased onion soup bowls.
  • Bake for 20 - 25 minutes.
  • Allow to cool a bit before serving.

Nutrition Facts : Calories 701.2, Fat 41.8, SaturatedFat 26.1, Cholesterol 126.7, Sodium 924.2, Carbohydrate 51.3, Fiber 2.5, Sugar 3.4, Protein 30.2

Tips:

  • Use a good quality cheese. A sharp cheddar or Gruyère will give your mac and cheese a rich, flavorful taste.
  • Don't overcook the macaroni. Al dente pasta is the best choice for mac and cheese, as it will hold its shape and not become mushy.
  • Make a roux. A roux is a mixture of butter and flour that helps to thicken the cheese sauce. This will give your mac and cheese a smooth, creamy texture.
  • Add some extras. Feel free to add other ingredients to your mac and cheese, such as cooked bacon, diced tomatoes, or chopped green onions. This will give your dish a unique flavor and make it more visually appealing.
  • Serve immediately. Mac and cheese is best served hot and fresh out of the oven. This will ensure that the cheese sauce is melted and gooey.

Conclusion:

Baked mac and cheese is a classic comfort food that is perfect for any occasion. It's easy to make, delicious, and customizable. Whether you're serving it to your family or friends, this dish is sure to be a hit. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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