Mac and Cheese For Two
Sometimes you just can’t go wrong with classic recipes for dinner! This creamy Mac and Cheese For Two is a classic stovetop mac and cheese recipe made with Cheddar cheese and whole milk. It’s small batch mac and cheese that’s a cozy and comforting dinner for two.
The hardest part about running a recipe food blog for over 18 years (since 2007!) is sometimes I get so carried away with fun flavors, I forget to do the classics.
Take this Mac and Cheese For Two as the perfect example.
I have plenty of tasty variations of small batch mac and cheese – buffalo chicken mac and cheese, pulled pork mac and cheese, Alfredo mac and cheese.
But not an actual classic mac and cheese recipe with cheddar cheese and no frills added.
Ok so I added onion and garlic to build flavor in the homemade cheese sauce because I simply can’t help myself.
But we’re not stirring in anything else (but you absolutely can since this is the perfect base to add other flavors).
Macaroni and cheese for two is a stovetop mac and cheese that makes 4 platefuls (2 helpings per person) and is ready in under an hour from prep to plate.
That makes it a quick and easy weeknight dinner you won’t want to miss!
Ingredients for Mac and Cheese For Two
Here’s what you need to make your mac and cheese for 2:
- Elbow macaroni: Elbows are the traditional shape for macaroni and cheese, although you can certainly play with other shapes such as shells or cavatappi.
- Butter: The fat needed to build your cheese sauce
- Onion and garlic: Aromatics to build flavor in your sauce
- Flour: Thickens the sauce by making a roux
- Milk: Use whole milk for maximum creaminess. You can also use half and half or heavy cream for a richer sauce (I personally prefer milk).
- Shredded cheddar cheese: It’s better to buy a block of cheese and grate it yourself as the pre-shredded contains a caking agent. However, I’ve used pre-shredded plenty of times and it still works. You just have to be extra careful not to rush it while melting.
- Salt: Ensures both your pasta and sauce aren’t bland
How To Make Mac and Cheese For Two
Ready to make your homemade mac and cheese for two? Here’s how to do it:
- Boil pasta in salted water until al dente.
- Melt butter in large skillet then cook onion and garlic.
- Whisk in flour and milk then bring to a boil.
- Cook sauce until thickened then stir in cheese.
- Mix together sauce and cooked pasta.
The sauce will thicken as it cools. If it gets too thick, thin it out with more milk.
Refrigerate leftovers in an airtight container for up to 4 days.
Why is my macaroni and cheese for two grainy?
A grainy sauce is the result of melting your cheese over too high heat, causing the fat in the cheese to separate.
To prevent this, remove the skillet from the heat then stir in your cheese until melted. Do not rush it.
If your sauce does separate, you can add some warm milk (not cold) and try to smooth it back out.
More Mac and Cheese Recipes
If you enjoyed this classic mac and cheese recipe for two, check out my other macaroni recipes:
- Pesto Mac and Cheese
- French Onion Mac and Cheese
- Beer Mac and Cheese with kielbasa
- Pumpkin Mac and Cheese
- Asian Mac and Cheese
Mac and Cheese For Two
This creamy Mac and Cheese For Two is a classic stovetop mac and cheese recipe made with Cheddar cheese and whole milk. It’s small batch mac and cheese that’s a cozy and comforting dinner for two.
Ingredients
- 1/2 pound (8 ounces) uncooked elbow macaroni
- 2 tablespoons unsalted butter
- 1/4 cup diced white or yellow onion
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk, room temperature
- 1/4 - 1/2 teaspoon salt (preferably kosher)
- 1 cup shredded cheddar cheese
- Parsley, for garnish
Instructions
- Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add the pasta. Cook as directed on the package until al dente, about 9-11 minutes. Drain into a colander.
- While the pasta is cooking, make the sauce. In a large skillet over medium heat, melt the butter. Add the onion and a pinch of salt then cook for 5 minutes or until soften. Add the garlic and cook 1 minute.
- Stir in the flour to coat and cook 1 minute. Slowly whisk in the milk then add 1/4 teaspoon salt. Bring to a boil and cook until it starts to thicken, about 2-3 minutes.
It'll thicken as it cooks more and cools, so leave it a bit thinner than you would want. - Remove from the heat and whisk in the cheese until melted. Taste and add additional 1/4 teaspoon salt if needed. If the sauce gets too thick, add more milk to thin it out.
- Once the pasta is done, mix with the sauce. Garnish with parsley.
Notes
- Enjoyed this recipe? Check out my Buffalo Chicken Macaroni and Cheese, Pulled Pork Mac and Cheese, and Alfredo Mac and Cheese.
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