Quick Mac & Cheese for Two

Creamy stovetop mac & cheese for two—perfect for a budget-friendly and cheesy date night.

If you want pans that heat evenly and clean easily, this is the newer Ninja set I recommend.

All nutrition facts are AI generated and approximate.

Ingredients

• 2 Tbs butter
• 2 Tbs flour
• 1 cup macaroni
• 1 cup Colby-Jack cheese
• 1 Tbs prepared mustard
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 cup milk

Directions

1. In a medium-sized pot, bring water to a boil.
2. In a small saucepan, melt the butter. When the butter is melted, add the spices.
3. Add the flour and brown.
4. When the roux is brown, add the milk and mustard.
5. Bring to a simmer, stirring constantly.
6. When the water boils, add the macaroni and cook for 8 to 9 minutes or until al dente.
7. When the sauce is nearly ready, set a timer for one more minute and keep stirring constantly.
8. Turn off the heat and add the cup of cheese, stirring until melted.
9. Stir the cooked pasta into the golden sauce.

Notes

• Melt cheese off the heat: Turn off the burner before stirring in the Colby-Jack so it melts smooth instead of turning grainy.
• Cook pasta al dente: Stop at 8 to 9 minutes—the noodles keep softening in the warm sauce.
• Shred your own: Freshly grated cheese melts creamier than pre-shredded, which is coated to resist clumping.
• The mustard matters: That tablespoon adds tang and depth—don’t leave it out.
• Scales easily: Double it for four; keep the roux and milk in the same ratio.

Why This Works

• Roux thickens the base: Browning flour in butter, then whisking in milk, creates a smooth sauce that clings to every noodle.
• Off-heat cheese: Adding cheese away from direct heat keeps the fats and proteins from separating, so the sauce stays velvety.
• Mustard for sharpness: A little acidity brightens the mild Colby-Jack and makes the whole dish taste more “cheesy.”
• Constant stirring: Keeping the sauce moving as it simmers prevents scorching and helps it thicken evenly.