Homemade Mac and Cheese is the BEST! This small-batch recipe offers all the flavors and all the goodness but does not leave a ton of leftovers! Now Mac and Cheese is something we rarely let go to waste, however we, I mean I , don’t really need it every day for the next week after we make it, so I started making a small batch for our “Sunday Funday” meals and it is just enough for our family of four to enjoy that night with a little leftover for the next day.
How we are trying to reduce food waste.
Our family is on a mission to cut back on our food waste. We do usually eat leftovers at lunch, but sometimes we just don’t get them all eaten, and we end up throwing it away. Not cool. So, we have decided to make an effort of making more things in a small batch, putting less food on the boy’s plates and trying to create new recipes with leftovers. I plan to share more of our small batch dishes and leftovers remade here and on Instagram.
What the best sides to serve with homemade Mac and Cheese?
What is the best cheese for homemade mac and cheese?
-
- Vermont cheddar
- Really any good sharp cheddar
Tips for a Small Batch Mac and Cheese
- I like to cook mine in an 8” cast iron skillet, really because I like the way it looks; however, you can cook it in a small baking dish or loaf pan.
- You will use only about a ¼ of a box of pasta, which is cool because that means you will have pasta in your pantry for the next time you want to make mac and cheese.
- When I am feeding a crowd, I will just double this recipe and cook it in a 10” skillet.
Ingredient List
Butter, unsalted
Dried pasta, shells or whatever you prefer
All-purpose flour
Whole milk
Salt
Black pepper
Cheddar cheese
Breadcrumbs
Cowboy’s Grill seasoning
How to Make a Small Batch of Mac and Cheese
Preheat the oven to 350 degrees F. Spray an 8” cast-iron skillet with cooking spray and set aside.
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
Melt the butter in a heavy 3-quart saucepan over medium heat.
Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown.
Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes.
Remove from the heat. Add the salt, pepper, and 1 cup of cheese, and stir well.
Add the noodles and stir well. Pour into the prepared skillet.
Mix the remaining 1/4 cup of cheese, the breadcrumbs, and the grill seasoning together in a small bowl and sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.
Remove from the oven and let rest for 5 minutes before serving.
Small Batch Mac and Cheese
Homemade Mac and Cheese is the BEST! This small batch recipe offers all the flavors and all the goodness but does not leave a ton of leftovers!
- 3 tbsp Butter (unsalted)
- 1/4 lb dried pasta (shells or whatever you prefer)
- 3 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 tsp ground black pepper
- 1 1/4 cups sharp cheddar cheese (Vermont Cheddar is our preference )
- 1/4 cup breadcrumbs
- 1/2 tsp The Cowboy's Grill Seasoning
-
Preheat the oven to 350 degrees F. Spray an 8” cast iron skillet with cooking spray and set aside.
-
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
-
Melt the butter in a heavy 3-quart saucepan over medium heat.
-
Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown.
-
Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes.
-
Remove from the heat. Add the salt, pepper, and 1 cup of cheese, and stir well.
-
Add the noodles and stir well. Pour into the prepared skillet.
-
Mix the remaining 1/4 cup of cheese, the breadcrumbs and the grill seasoning together in a small bowl and sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.
-
Remove from the oven and let rest for 5 minutes before serving.
What are the best sides to serve with homemade Mac and Cheese?
What is the best cheese for homemade mac and cheese?
- Vermont cheddar
- Really any good sharp cheddar
Tips for a Small Batch Mac and Cheese
- I like to cook mine in an 8” cast iron skillet, really because I like the way it looks; however, you can cook it in a small baking dish or loaf pan.
- You will use only about a ¼ of a box of pasta, which is cool because that means you will have pasta in your pantry for the next time you want to make mac and cheese.
- When I am feeding a crowd, I will just double this recipe and cook it in a 10” skillet.
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