Creamy Baked Mac & Cheese Pots

• 8 ounces, weight Elbow Macaroni
• 2 Tablespoons Butter, Plus More For Ramekins
• 1/4 cups Minced Shallot
• 2 Tablespoons Flour
• 1 cup Whole Milk
• 1 cup Heavy Cream
• 2 Tablespoons Cream Cheese
• 2 cups Grated Cheddar Cheese
• 1 cup Grated Colby Jack
• 1 teaspoon Frank Red Hot Sauce
• 1/2 teaspoons Dried Mustard
• Kosher Salt And Black Pepper To Taste
• 1/4 cups (Heaping) Pecorino Romano Cheese, Grated

1. Bring a large pot of water to boil.
2. Once boiling add a generous amount of kosher salt.
3. Add macaroni and cook as package directs.
4. Butter 6 ramekins.
5. While the noodles are cooking, heat butter over medium low heat.
6. Add shallots and cook until soft and translucent about 5 minutes.
7. Add flour and stir constantly for a minute.
8. Increase the heat to medium-high and pour in the milk and cream.
9. Bring to a simmer, reduce heat and add in cream cheese, cheddar and colby jack.
10. Once the cheese has melted, add the hot sauce, mustard and season with salt and pepper.
11. Add the drained noodles to the cheese sauce, stir and evenly distribute the mac and cheese into prepared ramekins.
12. Grate fresh pecorino over top and bake in a preheated 400 degrees F (on a sheet tray) oven for 15-20 minutes or until the cheese is golden brown and bubbly.

macaroni, butter, shallot, flour, milk, heavy cream, cream cheese, cheddar cheese, dried mustard, kosher salt, romano cheese

Taken from tastykitchen.com/recipes/main-courses/creamy-baked-mac-cheese-pots/ (may not work)