Mac n Cheese Ramekins

Ramekins are perfect for individual portions of many different dishes and today I am excited to share my mac n cheese recipe with you. Man n cheese is down home comfort food and it makes you feel all warm and cozy. These little ramekins are ideal for individual servings of mac n cheese. I love the whole experience – I hold the ramekin as I scoop some out and I feel the warmth of it since it just came out of the oven. I scoop in and get a large spoonful of cheesy goodness. Along with the cheesy inside there is this crunchy and crumbly topping that might even be the best part of the dish. Amazing I tell you!!

I need to admit that the photos you see are of 6 ramekins and the recipe is for four. I have a family of five and my brother in law lives with us so four of anything doesn’t work. But, I figured that most people would look for a recipe of four, so I built the recipe that way.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Steve Cylka

Ingredients

  • 1 1/2 cups dry macaroni
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup whole milk
  • 1/2 cup grated mozzarella
  • 1/2 cup grated cheddar
  • 1/3 cup parmesan
  • salt and pepper , to taste
  • 2 tbsp melted butter
  • 1/3 cup bread crumbs
  • 1/4 cup grated cheddar
  • 1 tbsp parsley

Instructions

  • Cook the macaroni according to packaged instructions. Drain, rinse and set aside.
  • In a saucepan, on medium heat, melt the butter. Whisk in the flour until smooth. This creates a roux. Continue to whisk it for a minute.
  • While whisking, slowly pour in the milk. Once smooth add the cheeses, salt and pepper. Stir until smooth.
  • In a large bowl, mix the macaroni with the cheese sauce until all the noodles are covered are evenly coated in some sauce.
  • Grease 4 ramekins. Scoop the mac and cheese equally among the ramekins.
  • In a small bowl mix the melted butter and bread crumbs together until there is a dry and crumbly texture. Stir in the 1/4 cup of grated cheddar and parsley. Spread the crumb topping evenly across the macaroni and cheese.
  • Bake in a 350F oven for 12-14 minutes.

 

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

6 comments

  1. Yum! This looks so good! I love the variety of cheese that you used in this. Total cheesy goodness!!

  2. Love the portion control and it looks so pretty too. Of course my hubby would probably eat 2-3… LOL! 🙂

  3. Gorgeous! And those ramekins are adorable. God, I’m a sucker for kitchen props 😉

  4. What is the recipe for six?! That is the one that I need 🙂

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