mac + cheese for one

Jun
2018
20

posted by on Cooking for 1, guilty pleasure, portions, quick

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mac and cheese for one

I have the worst kind of obsession for mac + cheese. I’ve been on what seems like a life long mission to find the cheesiest, tastiest mac + cheese out there. I’ve had a lot of disappointments and a lot of pretty decent finds (shout out to Mrs. White’s Golden Rule Cafe!).

Super quick and easy and I think shells are the best to use! I use whatever cheese I have in my fridge and pantry already. If you’re going to the store, by a nice cheddar block you can finely shred or buy a good cheddar shredded cheese mix. I like mine sprinkled with cayenne + parsley and salt and pepper but that’s up to you. You can always season once it’s all put together. 

Makes 1-3 servings. For 1 serving, store the remainder of the cheese sauce for future use.

Here’s what you’ll need:

  • 1 cup of medium shells
  • 1 tablespoon butter
  • 1 tablespoon flour
  • ½ cup of milk + extra as needed
  • ½ cup of shredded cheese (I used a Mexican cheese blend of Monterey Jack, cheddar, asadero and queso quesadilla cheese but seriously, use what you’ve got!)

DIRECTIONS:

  1. Fill a small pot with water and set to boil.
  2. Boil the shells about 8-9 minutes.
  3. the magic rouxMeanwhile, In a small saucepan, heat up 1 tablespoon butter over medium heat.
  4. Once the butter is melted (this will happen quickly), whisk in 1 tablespoon of flour until a thick paste is made (aka a roux). Keep. Whisking.
  5. Once all of the butter is absorbed into the flour, slowly whisk in the milk and continue to whisk until the milk, butter and flour meld together to create a thick sauce.
  6. adding shredded cheese to the rouxRemove the roux from the heat and add your shredded cheese.
  7. Mix until melted. Add small amounts of milk as needed to reach the consistency you like.
  8. Sprinkle with cayenne, salt and pepper. (I let the cheese sauce sit on the melt setting on my stove top to keep it heated while the pasta finishes cooking.)
  9. Pour about 1/3 of the cheese sauce over the noodles until all of the pasta is coated. Stir and heat up a few seconds. Serve in a bowl sprinkled with parsley and extra salt and pepper if you need!

(recipe improved on 6.20.18)

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