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This small batch baked macaroni and cheese is for when you just need enough to hit the spot, without the leftovers staring at you all week. That’s where this creamy, cheesy, recipe comes in. Serve this baked mac alongside some greens, cornbread, and cornish hens for a delicious meal.
FAQs for Baked Macaroni and Cheese
Yes, assemble it fully, cover, and refrigerate. When ready to eat, bake it as directed, adding 5–10 extra minutes if it’s cold from the fridge.
Absolutely. Monterey Jack, mozzarella, or regular gouda work well. Just keep at least one sharp cheese for that classic macaroni and cheese flavor.
You can use whole milk, or do half heavy cream and half milk for a similar result.
Baked Macaroni and Cheese
Ingredients
- 1 ½ cups cavatappi , or macaroni noodles
- 1 tbsp butter , unsalted
- 1 tbsp flour
- 1 c half and half, room temp
- 1 c colby jack, shredded, see notes
- 1 c smoked gouda, shredded
- 1/2 c cheddar cheese, shredded
- ¼ tsp pepper
- ¼ tsp smoked paprika
Instructions
- Preheat the oven to 350 degrees. Grease a small baking dish, I used a 9” oval baking dish which is equivalent to a 6.5″x7″ rectangle baker; 1.2-qt. capacity.
- Boil water in a small pot and add about 1 tsp of salt to it. Cook the macaroni to al dente according to package directions in the boiling water. Drain and set aside.
- In a pan over medium heat melt the butter in it. Once the butter is melted add the flour. Stir constantly until it’s not clumpy and dissolved for a couple of minutes.
- Add the half and half, whisking constantly for a few minutes.
- Start whisking in the pepper and smoked paprika. Then whisk in the cheese until melted, saving some on the side to top the macaroni with before baking. I added about 2 cups of the cheese into the base. Remove from the heat.
- Add the macaroni to the cheese sauce, stirring until incorporated.
- Transfer the macaroni to a the prepared baking dish, and top with the remaining cheese.
- Bake in the preheated oven for 30 minutes or until the top is golden brown.
- Let cool a little, eat and enjoy! Keep reading the post below for more helpful tips.
Video
Notes
- Make sure you are measuring the cheese as shredded! An 8oz block of cheese is about 2 cups of cheese, not 1, so it’s important to measure the shredded cheese by cups. Add 1/4th cup more of shredded cheese if you like a very cheesy top.
- You must use a small baking dish for this. I used a 9” oval baking dish which is equivalent to a 6.5″x7″ rectangle baker; 1.2-qt. capacity.
- Let the macaroni rest for at least 5 minutes before digging into it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
check out more holiday favorites here =)
Helpful tips for making baked mac and cheese
Salt the pasta water – Always salt your pasta water. This will help add flavor to the pasta and prevent it from sticking together.
Shred your cheese– Shredding your own cheese for macaroni and cheese is an absolute must. Pre-shredded cheese in the store doesn’t melt the same.
Room Temp is your friend– Use room temperature for your liquid component. If you add cold half and half or heavy cream, this can cause your sauce to break and the cheese to curdle when baking the macaroni and cheese.
Ingredient Breakdown
- Cavatappi – This pasta shape holds the cheese sauce like a pro.
- Unsalted Butter – Creates the base of the roux and lets you control the salt level.
- Flour – Thickens the cheese sauce and keeps it creamy, not runny.
- Half and Half – Richer than milk, but lighter than cream, perfect balance for the sauce.
- Cheddar Cheese – Brings sharpness and that classic mac flavor.
- Colby Jack Cheese – Adds stretch and a buttery melt for that gooey pull.
- Smoked Gouda – Adds some depth of flavor and brings a slightly smoky taste. I love using smoked gouda in most of my baked macaroni and cheese recipes.
- Black Pepper & Paprika – A little heat, a little depth and keeps it from tasting flat.
I made this recipe a few days ago to try and save for work lunches. Well, it didn’t last. My family ate the rest behind my back! It was so good and most importantly for me, who doesn’t really enjoy cooking, it was quick and easy. Thank you for the awesome recipe. I look forward to trying more of your small-serving recipes.
Thank you so much for your review Sage. Beautiful name btw! =)
I will be using your recipes these holiday season .Thanks you’re a life saver.
Its so nice not to have to cook a big batch. This recipe is easy to follow and I like that there is a choice of pasta to use. Great recipe.
When do you add the pepper and paprika
Sorry about that, just added! Put the spices in after stirring in the half and half.
Hello! I will be making this recipe for Mac and Cheese and also the cornbread dressing! If I wanted to make 2X the recipe what size baking dish do I need to use?? Thank you!
I would suggest using an 8×8 or 9×9 baking dish. If you want to make a larger portion, I’d suggest checking out my smoked gouda mac and cheese recipe https://thereisfoodathome.com/recipes/smoked-gouda-mac-and-cheese
thank you so much for offering small batch recipes! i hate wasting food and have a small family.
I just made this recipe for dinner and it was AMAZING! It’s the perfect size for me and my hubby. My usual recipe makes like a week of leftovers and by day 4 I’m over it haha! This makes the perfect amount for dinner plus lunch the next 2 days with roasted broccoli and cauliflower. I’ll definitely be making this one again!
Thank you Mallory =)
I’m going to try this out this Thanksgiving and love that it’s for small batches! One question: I accidentally purchased heavy cream instead of half & half. Should I use a different measurement since it’s heavier than half & half, or, should I cut it with whole milk (and if so, by about how much?)?
I think you should be fine with just the heavy cream since it’s such a small amount, it will just make it creamier. If the cheese sauce/roux seems too thick just add a couple tablespoons of milk at a time to thin it out.
I love the whole small batch series, but this one is my fave. Being able to make this whenever I have a taste for it & not have to waste a full tray is so genius!
Great recipe! Just made it for Thanksgiving! Thank you for sharing!
I absolutely love this recipe! I made it for Thanksgiving it was a big hit and I’ve been making it once a week since then! It’s so good