Small Batch Creamy Mac and Cheese

The BEST and most delicious Small Batch Creamy Mac and Cheese that is perfect for a small gathering this holiday season.

Course Sides

Cuisine American

Keyword Holidays, Mac and Cheese, Thanksgiving

Prep Time 15

Cook Time 20

Servings 4

Author Leona G.

8 oz cooked & drained shells or elbow macaroni al dente
4 tbsp salted butter
4 tbsp flour
1 medium shallot minced
3 cloves garlic grated
3 cups whole milk
⅓ cup heavy cream
1 tsp salt
1 tsp black pepper or white pepper
1 tsp granulated garlic
½ tsp paprika
½ tsp smoked paprika
½ tsp ground mustard
12-13 oz freshly grated cheese 6 oz extra sharp cheddar & 6 oz gouda (plus extra ounce for topping)

Preheat the oven to 400°
Add your milk & heavy cream to a small saucepan and warm the mixture on low heat. Do not boil, just get it warm enough to touch.
Add butter, shallots & garlic to a large saucepan. Saute on low-medium for 2 minutes. Sprinkle in the flour and gently whisk to combine. Cook for 1-2 minutes. Slowly pour in your warmed milk mixture and continuously whisk until smooth. Add in your spices and whisk until thickened. About 2-3 minutes. Turn off the heat and add in the grated cheese. Stir until all the cheese has melted
Add the al dente pasta to the cheese sauce stir to fully combine. Pour into your baking dish and top with the remaining cheese. Bake for 15-20 minutes or until the top is melty golden to your liking . Enjoy!

I use (2) 8 oz sticks, but I only use 12 ounces and an extra ounce for topping. Reserve the rest.
You can use a combination of your favorite cheeses. Gruyere, brie, extra sharp cheddar, etc.
Cook and drain your pasta 2 minutes shy of al dente, as it will finish cooking in the oven.