I love making this creamy mac and cheese when I want something comforting, rich, and quick without ending up with too many leftovers. It’s perfectly portioned for two, and the silky cheese sauce makes every bite feel indulgent and satisfying.
Why You’ll Love This Recipe
I enjoy how this recipe delivers maximum creaminess with minimal effort. The sauce comes together quickly, and the balance of cheese and pasta feels just right for a cozy meal. I also like that I can easily customize it depending on what I have in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup (100 g) elbow macaroni
2 tablespoons (30 g) unsalted butter
2 tablespoons (15 g) all-purpose flour
1 cup (240 ml) whole milk
½ cup (120 ml) heavy cream
1 cup (100 g) shredded cheddar cheese
½ cup (50 g) shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder (optional)
¼ teaspoon mustard powder (optional)
Directions
I start by cooking the macaroni in salted boiling water according to the package instructions, then I drain it and set it aside.
In a saucepan, I melt the butter over medium heat. I stir in the flour and cook it for about a minute to form a smooth roux.
I slowly whisk in the milk and heavy cream, stirring constantly to avoid lumps. I let the mixture cook until it thickens slightly.
I reduce the heat and add the shredded cheddar and mozzarella cheese, stirring until the sauce becomes smooth and creamy. Then I season it with salt, pepper, and optional spices.
I add the cooked macaroni into the sauce and stir until every piece is well coated.
I serve it immediately while it’s warm and creamy.
Servings and Timing
This recipe makes 2 servings.
Preparation time: 5 minutes Cooking time: 15 minutes Total time: about 20 minutes
Variations
I sometimes add bits or grilled chicken for extra protein. When I want a bit of heat, I sprinkle in chili flakes. I also like using different cheeses like gouda or parmesan for a deeper flavor.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I add a splash of milk and warm it gently on the stove or in the microwave to bring back the creamy texture.
FAQs
Can I use a different type of pasta?
I often use shells or penne if I don’t have elbow macaroni, and it works just as well.
Why is my cheese sauce grainy?
I make sure to keep the heat low when adding cheese, as high heat can cause it to become grainy.
Can I make this without heavy cream?
I can replace it with more milk, though the sauce will be slightly less rich.
What’s the best cheese for mac and cheese?
I like using cheddar for flavor and mozzarella for creaminess, but I can mix in other cheeses too.
Can I bake this mac and cheese?
I sometimes transfer it to a small baking dish, top with breadcrumbs, and bake until golden for a crispy topping.
Conclusion
I find this creamy mac and cheese for two to be one of the easiest and most comforting meals I can make. It’s quick, rich, and perfectly portioned, making it ideal for a cozy lunch or dinner without any hassle.
