Ultimate Mac and Cheese for 2

5 from 8 votes

The cheesiest, gooey-ist, most decadent 3 cheese mac and cheese.

Course Side Dish

Cuisine American

Keyword macaroni and cheese, pasta

Dietary Restrictions Vegetarian

Prep Time 20 minutes

Cook Time 10 minutes

Servings

Calories 595kcal

Bring a large pot of water to a boil and add the kosher salt. Stir in the macaroni and cook to 2 minutes before it hits al dente. (So if the package says 7 minutes to al dente, cook it for 5). Drain the pasta well, transfer to a shallow baking sheet and drizzle with the olive oil. Toss to coat to prevent sticking. Set aside.
Combine the 3 cheeses into a bowl and toss well to combine. Set aside.
Add the cream, dry mustard, white pepper, cayenne pepper and mashed garlic confit to a small pan and whisk to combine. Bring the cream to a boil (note: the cream will bubble and rise in the pan, but just whisk it and it will subside). Reduce heat to a simmer and cook for about 2 minutes.
Add the cooked macaroni to the cream and simmer for about two minutes to thicken the cream and coat the pasta well.
Place an oven rack about 4" below the broiler in the oven and turn the oven on to a high broil.
Add 1/2 of the grated cheese by small handfuls, stirring after each addition until the cheese is melted before adding more.
Transfer the macaroni to a small baking dish, smooth with a spoon and top with the remaining cheese.
Broil for about 5 minutes, turning the casserole every so often to avoid uneven cooking. Cook the pasta until the cheese is melted and and is bubbling and golden brown. Remove from the oven and let rest for five minutes before serving.