Introduction:
These individual-sized baked macaroni and cheese cups are the perfect comfort food for any occasion. With their creamy cheese sauce, perfectly cooked pasta, and golden-brown crust, they bring a touch of indulgence to your table. Made with simple ingredients, this recipe is easy to prepare and is sure to become a family favorite. Serve them as a main dish or a side, and garnish with fresh herbs like thyme for added flavor.
Ingredients:
2 cups elbow macaroni (or any small pasta of your choice)
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk (whole milk or 2%)
1 cup sharp cheddar cheese, shredded
½ cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
Salt and pepper to taste
1 teaspoon Dijon mustard (optional)
Fresh thyme for garnish (optional)
½ cup breadcrumbs (optional for topping)
Instructions:
Preheat the oven to 375°F (190°C). Grease 4-6 small ramekins or an oven-safe muffin tin.
Cook the pasta: In a large pot of salted boiling water, cook the macaroni until al dente. Drain and set aside.
Make the cheese sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until lightly golden. Gradually add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens.
Add the cheese: Remove the sauce from heat and stir in the cheddar, mozzarella, and Parmesan cheese until melted. Season with salt, pepper, and Dijon mustard, if using.
Combine: Fold the cooked pasta into the cheese sauce, ensuring every noodle is coated.
Fill the ramekins: Spoon the cheesy pasta into the greased ramekins, filling them nearly to the top.
Top and bake: If you like a crispy top, sprinkle breadcrumbs on top. Bake for 15-20 minutes or until the tops are golden and bubbly.
Garnish: Remove from the oven, and let cool slightly. Garnish with fresh thyme and a sprinkle of black pepper if desired.
Serve warm and enjoy!
