Made with a creamy sauce using three different types of cheese, this macaroni & cheese is comforting, delicious and just perfect for two!
- 6 tablespoons unsalted butter
- 2 tablespoons very fine breadcrumbs
- 8 ounces elbow macaroni or fusilli rigati
- 4 tablespoons flour
- 2 cups milk
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 1/4 cups freshly grated Gruyère cheese
- 1 cup freshly grated sharp cheddar cheese
- 1/4 cup freshly grated Parmesan cheese
- Preheat oven to 350°F. Using 2 tablespoons of the butter, grease the sides and bottoms of two 12-ounce ramekins. Gently dust with breadcrumbs, shaking out any excess, and place ramekins on a baking sheet. Set aside.
- Cook the pasta: Add water to a medium saucepan and bring to a boil. Add salt and pasta and cook for about 5-7 minutes. (note: the pasta will be slightly undercooked but will finish cooking when baked. Drain pasta and set aside.
- Melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Add flour and whisk until lightly golden brown. Gradually add the milk and stir constantly, until the mixture is smooth and slightly thickened. Add mustard and salt and pepper, to taste; stir. Add 1 cup of the Gruyère cheese, along with the cheddar and Parmesan cheese. Whisk until the cheese has melted and the mixture has thickened. Add the pasta to the cheese mixture and mix gently until pasta is coated.
- Spoon mixture into greased ramekins and top each with remaining 1/4 cup of Gruyère cheese. Season top of cheese with salt and pepper and bake for 25-35 minutes, until bubbly and slightly golden brown.