This baked mac and cheese is designed for two generous servings, with a sauce that stays creamy and cheesy without feeling too heavy. The key is using a modest roux, enough milk to keep the sauce loose before baking, and a cheese blend that melts smoothly.

The Cajun seasoning adds a little warmth, savoriness, and spice without turning the dish into something overpowering. Because Cajun blends often contain salt, the recipe starts light on added salt and has you taste the cheese sauce before baking.

For the cheese, sharp cheddar gives the mac and cheese its classic flavor, while Monterey Jack keeps the texture smooth and melty. You can also use mozzarella or Gruyère in place of the Monterey Jack if that is what you have.

For the pasta, elbows are classic, but shells, cavatappi, or small penne will also work well. Undercooking the pasta slightly is important because it will continue cooking in the oven and absorb some of the sauce.

This recipe is meant to be baked just until bubbly, not until dry. A short bake gives you the baked mac and cheese feel while keeping the center creamy and the top lightly golden.

Description

A small-batch baked mac and cheese with a creamy cheddar and Monterey Jack sauce, lightly seasoned with Cajun spice. It is cheesy, cozy, and flavorful, but not overly heavy. Perfect as a dinner for two or as a side dish for two to three people.

Shopping List, Alphabetical

• Black pepper
• Butter
• Cajun seasoning
• Dry pasta/Elbow or Shells are traditional shapes
• Flour
• Garlic powder
• Milk
• Monterey Jack Cheese
• Onion powder
• Paprika, optional
• Panko breadcrumbs or regular breadcrumbs, optional
• Salt
• Sharp cheddar cheese
• Unsalted butter or melted butter for topping, optional
• Dijon mustard or mustard powder

Ingredients in Order of Use

• 6 to 8 oz dry pasta, such as elbows, shells, or cavatappi
• Water, for boiling pasta
• 1 to 2 teaspoons salt, for pasta water
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk, preferably whole milk or 2%
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon Dijon mustard or a pinch of mustard powder
• Black pepper, to taste
• Small pinch of salt, only if needed after tasting
• 3/4 cup shredded sharp cheddar cheese
• 1/4 to 1/2 cup shredded Monterey Jack cheese
• 1 to 2 tablespoons extra shredded cheese for topping, optional
• 2 tablespoons panko breadcrumbs or regular breadcrumbs, optional
• 1 teaspoon melted butter for breadcrumbs, optional
• Tiny pinch of paprika, optional

Directions

1. Heat the oven to 375°F. Lightly grease a small baking dish, such as a 1-quart dish or a small loaf pan.
2. Bring a pot of water to a boil. Add 1 to 2 teaspoons of salt to the water, then cook the pasta for 1 to 2 minutes less than the package directions. Drain and set aside.
3. In a small saucepan over medium heat, melt 1 tablespoon butter. Add 1 tablespoon flour and whisk constantly for about 1 minute to cook off the raw flour taste.
4. Slowly whisk in the milk, a little at a time, until smooth. Keep whisking and cook for 2 to 4 minutes, until the sauce is lightly thickened but still pourable.
5. Stir in the Cajun seasoning, garlic powder, onion powder, Dijon mustard or mustard powder, and black pepper. Taste before adding extra salt because the Cajun seasoning and cheese may already be salty.
6. Turn the heat to low or remove the pan from the heat. Add the shredded cheddar and Monterey Jack a handful at a time, stirring until melted and smooth. The sauce should look a little loose because it will thicken in the oven.
7. Add the drained pasta to the cheese sauce and stir until well coated. Transfer to the prepared baking dish.
8. For a cheesy top, sprinkle with 1 to 2 tablespoons extra shredded cheese. For a crunchy top, mix breadcrumbs with 1 teaspoon melted butter and a tiny pinch of paprika, then sprinkle over the mac and cheese.
9. Bake for 15 to 20 minutes, until bubbly around the edges and lightly golden on top. Avoid overbaking so the mac and cheese stays creamy.
10. Let it rest for 5 minutes before serving so the sauce can settle slightly.

Recipe Card