As promised, here is one of the dishes I make using my versatile cheese sauce recipe. This recipe is super gooey and cheesy and amazing and I could go on and on. I only make this as a personal dish to keep myself from over indulging. You can adjust the serving size to make it for the family as well, but just like I said with this recipe you will still only need about half of the egg amount the recipe adjuster will tell you to use. This is one of my favorite Mac and cheese recipes (I have like 3 that I use often). I hope you and your family love this recipe as much as me and my girls do. Comment below and tell me what you thought about the dish once you try it out!
Print Recipe
Personal Mac and cheese
Instructions
Preheat oven to 375 degrees. In a small saucepan cook your pasta according to the package, make sure you leave it al dente or else your pasta will be mushy once you make your mac and cheese.
Once pasta is cooked, drain it and transfer to a medium bowl. Add your cheddar cheese(leave about 3 tbsp of cheddar to sprinkle on top), cheese sauce, and egg stir until its well combined. Pour this mixture into a greased ramekin and top with remaining cheddar cheese and parmesan and sprinkle your cracked pepper and paprika. Bake for 15-20 minutes or until cheese is golden brown. Let it cool for 5 minutes and enjoy!
Recipe Notes
You can definitely make this a family sized dish just use the serving size controller in the recipe and it will alter the recipe to the serving size you need for your family. Make sure you use the link to my cheese sauce recipe I've provided in the blog for the best results.
