Baked Cheddar Mac ‘n Cheese

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I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food -

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What’s the ultimate comfort food in my book? Macaroni and cheese! Tough day at work? Fail an exam? Going through a break-up? No worries, there is nothing a bowl of mac ‘n cheese can’t make better. In order to prevent myself from eating an entire batch, I now make these individual portions with ramekins. These miniature portions make cute ready-to-eat snacks or sides to a main dish. We all know that mac ‘n cheese isn’t very diet-friendly, but as a wise person once said, everything in moderation. What are you waiting for? Go make that cheddary, creamy, cheesy little wonder happen!






Baked Cheddar Mac ‘n Cheese


  • 3/4 cup milk
  • 1 Tbsp butter, melted
  • 1/8 tsp. salt
  • 3 slices cheddar cheese, chopped
  • 2 Tbsp. all-purpose flour
  • 2 cups cooked macaroni
  • Panko bread crumbs, for topping


  1. Preheat the oven to 400 degrees F.
  2. Divide the cooked macaroni into four greased 4-inch ramekins.
  3. Add the milk, butter, salt, cheese, and flour into a Magic Bullet cup.
  4. Blend the ingredients for 20 seconds, until the cheese is finely chopped and dispersed (sauce should turn an orange color).
  5. Divide the cheese sauce among the ramekins, pouring over the top.
  6. Sprinkle Panko bread crumbs on top of each ramekin.
  7. Bake for 15 minutes, until the top turns golden brown.

Makes 4 ramekins