Creamy Baked Mac & Cheese Pots Recipe

Name: Creamy Baked Mac & Cheese Pots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Elbow Macaroni; 2 Tablespoons Butter, Plus More For Ramekins; 1/4 cups Minced Shallot; 2 Tablespoons Flour; 1 cup Whole Milk; 1 cup Heavy Cream; 2 Tablespoons Cream Cheese; 2 cups Grated Cheddar Cheese; 1 cup Grated Colby Jack; 1 teaspoon Frank Red Hot Sauce; 1/2 teaspoons Dried Mustard; Kosher Salt And Black Pepper To Taste; 1/4 cups (Heaping) Pecorino Romano Cheese, Grated

Servings: persons

8 ounces, weight Elbow Macaroni
2 Tablespoons Butter, Plus More For Ramekins
1/4 cups Minced Shallot
2 Tablespoons Flour
1 cup Whole Milk
1 cup Heavy Cream
2 Tablespoons Cream Cheese
2 cups Grated Cheddar Cheese
1 cup Grated Colby Jack
1 teaspoon Frank Red Hot Sauce
1/2 teaspoons Dried Mustard
Kosher Salt And Black Pepper To Taste
1/4 cups (Heaping) Pecorino Romano Cheese, Grated

1
Bring a large pot of water to boil.
2
Once boiling add a generous amount of kosher salt.
3
Add macaroni and cook as package directs.
4
Butter 6 ramekins.
5
While the noodles are cooking, heat butter over medium low heat.
6
Add shallots and cook until soft and translucent about 5 minutes.
7
Add flour and stir constantly for a minute.
8
Increase the heat to medium-high and pour in the milk and cream.
9
Bring to a simmer, reduce heat and add in cream cheese, cheddar and colby jack.
10
Once the cheese has melted, add the hot sauce, mustard and season with salt and pepper.
11
Add the drained noodles to the cheese sauce, stir and evenly distribute the mac and cheese into prepared ramekins.
12
Grate fresh pecorino over top and bake in a preheated 400 degrees F (on a sheet tray) oven for 15-20 minutes or until the cheese is golden brown and bubbly.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces, weight Elbow Macaroni, 2 Tablespoons Butter, Plus More For Ramekins, 1/4 cups Minced Shallot, 2 Tablespoons Flour, and more.

Yes, Creamy Baked Mac & Cheese Pots falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Baked Mac & Cheese Pots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions