For ages, macaroni and cheese has been one of those quintessential comfort foods that most anyone enjoys. Of course, it is not considered a diet-friendly dish, but we don't really eat it for that reason, to begin with. Nothing beats a nice creamy, cheesy scoop of homemade baked macaroni and cheese. There is something irresistible about the corner edges that crisp up just a little while baking that is the perfect texture and bite.
Growing up Guyanese, our macaroni and cheese wasn't like the classic American style. Ours had extra things in it like onion, scallions, and hot pepper. It was also baked firm so it could be cut into thick slices. While it was still delicious, I always preferred the more classic version. One of the things that can sometimes be a turn off when making mac and cheese is having such a huge amount left over. While that might not be a bad problem to have, some of us do not want to have too much of a good thing.
I have been working on a small-batch mac and cheese recipe that is perfect for smaller families. This recipe is so good since it doesn't require a lot of ingredients, and doesn't take a whole lot of time to prepare. Of course, you can always make a double batch for larger families, potluck meals, or if you simply can't get enough. Check out the recipe below.
Ingredients:1 1/2 cups elbow macaroni (uncooked)
3 tbsp butter
3 tbsp all purpose flour
1 tsp Cajun seasoning (optional) OR 1 tsp salt and pepper to taste
2 cups shredded sharp cheddar cheese
2 cups milk
How to make it: 1. Heat oven to 350°. Cook pasta according to package directions in well-salted water, then drain. 2. While pasta cooks, melt butter in a large saucepan and add flour. Whisk until butter and flour are well combined. Add Cajun seasoning, salt, and pepper. 3. Whisk in milk and bring to a low boil, until slightly thickened. 4. Add shredded cheese, reserving a little to sprinkle on top for baking. 5. Add in drained pasta to cheese sauce mixture, then pour into a 9x9 baking dish. Top with remaining cheese and bake for 20-25 minutes. Tips: Sprinkle either cayenne pepper or paprika on top before baking for extra color and flavor. Crush buttery crackers and top before baking if you like extra texture and crunch. Add ham or crumbled bacon or turkey bacon, and sweet green peas to make it an entree. You can experiment with other types of cheese like Swiss, colby-jack, or gouda. This small batch mac and cheese is sure to please anyone who wants an ooey-gooey comfort classic. As a matter of fact, it's so easy to make that it can be whipped up in no time, even on a school night. You can Pin this recipe for later.
Be sure to check out these other delicious recipes:
Shelly's Easy and Moist Meatloaf
Air Fryer Chicken Thighs
Perfect Greek Pasta Salad
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