Recipe: Mini stovetop mac and cheese

Recipe: Mini stovetop mac and cheese

Images: Joe Kim


Recipe: Mini stovetop mac and cheese

This mini cheesy dish is a comfort food classic.



  • 8 oz uncooked elbow macaroni
  • 4 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups 2% milk
  • 1/4 cup diced onion
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 cups shredded cheddar cheese
  • 1 2/3 cups shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste


1 Cook the pasta in a large pot of lightly salted boiling water for 8 to 10 minutes or until al dente. Drain and rinse with cold water; set aside.

2 Melt the butter in a large saucepan over medium-high heat until bubbly. Slowly add the flour, whisking constantly, and cook until a cream-coloured roux forms. Slowly pour in the milk, whisking constantly, until the milk is fully incorporated. Continue whisking until the mixture comes to a boil and has reached a saucy consistency. Boil for 1 minute, then reduce the heat to medium low.

3 Add the onion, mustard and Worcestershire sauce to the pot, stirring until combined. Add the cheeses, 1/4 cup at a time, stirring to melt after each addition. Season the sauce with the salt and pepper.

4 Add the cooked macaroni to the pot and stir until fully combined. Heat for 5 minutes more, stirring constantly, or until the macaroni and cheese is piping hot.

5 Spoon the macaroni into four 1-cup ramekins and serve immediately.

Prep & cook time: 45 minutes
Serves 4



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Recipe: Mini stovetop mac and cheese