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Mini Baked Mac and Cheese

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 cups elbow noodles
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup regular milk
  • 1 cup heavy cream
  • 1 tsp fresh rosemary
  • 1/2 small shallot, diced
  • 1 cup shredded sharp cheddar plus more to top each cocotte
  • 1 Boursin Shallot & Chive Gournay Cheese package
  • 1 tsp Brown Girl Spice Asili Glam Blend
  • Salt and Pepper to taste
  • chopped chives for garnish


  • Heat oven to 375 degrees
  • Cook elbow macaroni noodles to al dente according to package instructions
  • In a non stick skillet, melt butter on medium high heat and saute shallots with rosemary
  • Add flour and mix throughly for a minute
  • Turn heat to medium low and add miilk and heavy cream and bring to a light simmer, do not boil as this will seperate the cream and create an oily mess
  • Turn heat to low and add cheese and stir until dissolved
  • Season sauce with Brown Girl Spice Asili Glam blend plus salt and pepper to taste and stir
  • Turn off heat and taste saue and asjust salt accordinly. To test if sauce is done, use a metal spoon and dip it in the sauce. Draw a line with your finger down the back of the spoon and if the line does not dissapear the sauce is done. If the line dissaperas continue to simmer the sauce on low heat until the line is achieved.
  • Reserve half a cup of pasta water to use to loosen sauce as needed
  • Combine strained noodles with sauce and stir gently to combine
  • Fill 4 cocotte's with the mac and cheese, top with shredded cheddar and fresh chives and bake at 375 for 20 minutes
  • Turn oven to broil and alllow the tops of the cheese to carmalize, about a minute
  • Allow mac and cheese to cool and serve after 10 minutes


You can use any melty cheese you desire with this recipe but the boursin cheese really takes it up a notch, don't skip that one! 
The key to a silky smooth cheese sauce is just to keep stirring. Be sure to stir at every step and keep the heat controlled. If the heat gets too high at any point the cheese sauce will separate and you will have an oily mess. 
Depending on noodle size you might have too little sauce, a trick to stretch the sauce is just to add a little more milk. Keep another cup of milk on hand for this. 
If you don't have the Asili Glam blend use your favorite all purpose blend that you have on hand.