Single-Serve Baked Mac and Cheese (Ultra Creamy!)

There’s nothing cozier than bubbling mac and cheese straight from the oven but sometimes, you just want a little dish of cheesy comfort without making a giant casserole.

This single-serve baked mac and cheese is made in two small pie dishes and uses heavy cream for an extra luscious, restaurant-style sauce. It’s quick, rich, and perfect for date night, solo dinners, or when the craving hits hard and fast.

Why You’ll Love This Recipe

• Portion-controlled

• Ready in about 30 minutes

• Very creamy! Thanks to heavy cream + three cheeses

• Bakes beautifully in mini pie dishes or ramekins

Step-by-Step Instructions

1. Cook the pasta
   Boil the macaroni in salted water until just al dente. Drain and set aside.

2. Make the cheese sauce
   Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
   Slowly whisk in warm heavy cream + water. Stir until thickened (about 3–4 min).
   Remove from heat and stir in cheddar, mozzarella, Parmesan, Dijon, garlic powder, salt, and pepper.

3. Assemble
   Stir the drained pasta into the cheese sauce. Divide into 2 small pie dishes.

4. Add topping
   Mix panko, melted butter, and Parmesan. Sprinkle over the mac.

5. Bake
   Bake at 375°F (190°C) for 15–20 minutes, until bubbly and golden on top.

Tips & Variations

• Add cooked bacon or sautéed onions for a savory twist.

• Stir in a pinch of cayenne or smoked paprika for a little heat.

• For a shortcut, skip the topping and just broil the mac for 2–3 minutes to brown the cheese.

How to Serve

Serve these straight from the oven while they’re still bubbling-hot. Pair with a crisp green salad or roasted veggies to round it out or just enjoy it solo on the couch with your favorite show.

Creamy, cheesy comfort food for one (or two!) has never been easier!

Print

Single-Serve Baked Mac and Cheese

Yield 2

Author Kim Alexander

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

Cook modePrevent screen from turning off

Ingredients

Mac & Cheese:

• 6 oz elbow macaroni (about 1 ½ cups)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• ½ cup heavy cream
• 1 cup water (or low-sodium broth)
• 1 cup sharp cheddar cheese, shredded
• ½ cup mozzarella or Monterey Jack cheese, shredded
• 2 tbsp Parmesan cheese, grated
• ½ tsp Dijon mustard (optional)
• ¼ tsp garlic powder
• Salt and black pepper, to taste

Topping:

• ½ cup panko breadcrumbs
• 1 tbsp butter, melted
• 2 tbsp Parmesan cheese

Instructions

1. Boil macaroni in salted water until just al dente. Drain and set aside.
2. Melt butter in a saucepan over medium heat.
3. Whisk in flour; cook 1 minute.
4. Slowly whisk in warm heavy cream + water, stirring until thickened (3–4 mins).
5. Remove from heat and stir in cheeses, Dijon, garlic powder, salt, and pepper.
6. Stir pasta into cheese sauce. Divide into 2 small pie dishes.
7. Mix panko, melted butter, and Parmesan. Sprinkle over mac.
8. Bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.

Notes

• For a richer flavor, stir in a splash of cream right before baking.
• To save time, skip the topping and broil for 2–3 minutes for a browned top.
• Best served hot and fresh from the oven!

Nutrition Facts

Calories

1134

Fat

71 g

Sat. Fat

43 g

Carbs

84 g

Fiber

4 g

Net carbs

80 g

Sugar

5 g

Protein

40 g

Sodium

1084 mg

Cholesterol

201 mg

Similar Recipes

Bacon & Cheese Croissant Bake in Ramekins (Easy Individual Recipe)

Creamy Fajita Chicken Mac and Cheese Recipe (Quick & Easy Dinner)

Easy Bacon Croissant Breakfast Casserole – Perfect for Brunch or Busy Mornings

Creamy White Chicken Enchiladas

Did you make this recipe?

Tag @HomeCookVibe on instagram and hashtag it #homecookblog