Small Serving Baked Mac and Cheese
There’s something wonderfully comforting about a bubbling dish of baked mac and cheese, especially when Thanksgiving looks a little different than usual. This year, with smaller gatherings and quieter tables, a small-serving baked mac and cheese feels just right- warm, cozy, and perfectly portioned for an intimate celebration. It brings all the creamy richness and golden, cheddar-topped nostalgia of the holiday without the oversized casserole dish, making it an ideal addition to a pared-down feast where every dish earns its place at the table.
Small Serving Baked Mac and Cheese
Small serving baked mac and cheese that’s creamy, cozy, and perfect for a downsized Thanksgiving or any intimate comfort-food craving.
Ingredients
- 1 cup elbow noodles
- 4 oz mild cheddar cheese
- 4 oz colby jack cheese
- 2 oz gouda cheese
- 2 oz mozzarella cheese
- 1¼ cup half and half
- 1 tbsp unsalted butter
- 1 tbsp all purpose flour
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp ground mustard
- ⅛ tsp salt
- ½ tsp Pretty Girls Eat Too All Purpose Seasoning
Instructions
- Boil elbows until al dente. Reserve ½ cup of pasta water and strain pasta, set aside.
- To a saucepan on medium heat, melt butter and follow with mustard, paprika, garlic powder and all purpose seasoning. Stir until fragrant, then add in flour. Stir consistently to create a roux.
- Slowly pour in half and half and stir until combined and thickened.
- Turn the heat off and add in half of all cheeses. Sauce should be thick, creamy, and has a bit of stretch.
- Add pasta to the sauce and stir to combine, adding in pasta water as needed to reach desired texture. Mac and cheese should not be stiff.
- Layer in a baking dish with cheese and bake at 350° for 15 minutes, broiling for 5 minutes after.
- Allow to cool for 10 minutes before cutting into. Serve with your favorite thanksgiving counter-parts !
