Here's a fun and delicious dinner idea -- individually baked pots of macaroni and cheese. First and foremost, the recipe from Simply Scratch (one of my most favorite food blogs!) is decadently delicious. It blows anything in a box completely away.
It contains a couple kinds of cheese, including the interesting addition of cream cheese, which gives it a great creaminess. It also calls for a bit of shallot, mustard, and hot sauce, which gives it some amazing flavor. The fact that you bake it up in individual little pots just makes it all the more fun. It's perfect for picky eaters, and also for portion control for those of us who have trouble resisting seconds ... and thirds.
Individual Baked Mac & Cheese Pots
2 tablespoons Flour
1 cup Heavy Cream
1 cup Whole Milk
2 cups grated Cheddar Cheese
1 cup grated Colby Jack
2 tablespoons Cream Cheese
1 teaspoon Franks Red Hot
1/2 teaspoon Dried Mustard
Kosher Salt and Black Pepper, to taste
Pecorino Romano Cheese, grated
Bring a large pot of water to boil. Once boiling add a generous amount of kosher salt. Add macaroni and cook as package directs.
Butter 6 ramekins.
While the noodles are cooking, heat butter over medium low heat. Add shallots and cook until soft and translucent about 5 minutes.
Add flour and stir constantly for a minute. Increase the heat to med-high and pour in the milk and cream. bring to a simmer, reduce heat and add in cream cheese, cheddar and colby jack.
Once the cheese has melted, add the hot sauce, mustard and season with salt and pepper. Add the drained noodles to the cheese sauce, stir and evenly distribute the mac and cheese into prepared ramekins.
Grate fresh pecorino over top and bake (on a sheet tray) in a preheated 400 degree oven for 15-20 minutes or until the cheese is golden brown and bubbly.
Image via Simply Scratch