Best Mac N Cheese for One

Best Mac N’ Cheese
Cook a cup of elbow macaroni in boiling salted water with a little oil added. Meanwhile, in another saucepan, make a béchamel sauce: melt a tablespoon of butter, whisk in a tablespoon of flour, and cook until bubbly. Add a cup of cold milk and continue whisking until thickened. Season with salt, white pepper, a pinch of hot chili powder, and some chopped fresh thyme or flat leaf parsley (or just a simple grating of fresh nutmeg). Stir in a cup of grated cheese, such as a combo of white and yellow Cheddar, or some parmigiano and/or Emmental—whatever your favorites may be. You have a lot of choices.

Drain the pasta and toss into your béchamel. Spoon into a small casserole dish, sprinkle with toasted fresh or panko breadcrumbs, place on baking sheet and stick in 400 degrees F (200 degrees C) oven until golden and bubbly, about fifteen minutes or so.
Enjoy!

Rich Macaroni and Cheese - Tastefully Simple

* 2-1/2 cups uncooked elbow macaroni
* 6 tablespoons butter, divided
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1 teaspoon sugar
* 2 cups milk
* 8 ounces process American cheese (Velveeta), cubed
* 1-1/3 cups 4% cottage cheese
* 2/3 cup sour cream
* 2 cups (8 ounces) shredded sharp cheddar cheese
* 1-1/2 cups soft bread crumbs

* Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
* Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top.
* Bake, uncovered, at 350° for 30 minutes or until golden brown. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 508 calories, 31 g fat (20 g saturated fat), 101 mg cholesterol, 1,109 mg sodium, 33 g carbohydrate, 1 g fiber, 23 g protein.