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An indulgently creamy, made‑from‑scratch mac and cheese for one – cheesy, comforting, and ready in under 20 minutes with just pantry staples.
Featured Comment
“This mac and cheese is beyond delicious!…”
– Nicki
Why You’ll Love This Recipe
- Ultra‑Simple & Fast: Made with just a few pantry staples and ready in under 20 minutes.
- Richly Creamy Comfort: A velvety cheese sauce that’s melt-in-your-mouth good, rivaling boxed mac but infinitely better.
- One-Pan, Minimal Cleanup: Everything cooks in one pot for hassle-free prep and clean-up.
- Easy to Customize: Swap in extra cheeses (think sharp cheddar, Gouda, or Gruyère), mix in vegetables, crispy bacon, or breadcrumbs.
- One Serving, No Waste: Perfect single serve portion keeps things easy and mess-free, with zero leftover guilt.
If you’re anything like me, sometimes you just want a warm, cheesy bowl of macaroni and cheese without making a whole pot.
With just a few basic ingredients and no need to turn it into a big production, you get a homemade dish that feels special, even if you’re only cooking for yourself.
This creamy mac and cheese pairs well with crispy small batch chicken nuggets, oven-baked ribs for one, mini meatloaf, or pork tenderloin for one.
Ingredients
If you have any ingredients leftover from this small batch mac and cheese recipe, check out our Leftover Ingredients Recipe Finder.
- Pasta: Use 2 ounces (about 1/2 cup) of uncooked elbow macaroni. You can use another small pasta like shells or rotini. Leftover macaroni works well in recipes like small batch macaroni salad, single serving chili mac, or goulash for one.
- Milk: Any type of cow’s milk works. Almond milk can be used for a dairy-free option.
- Cheese: Sharp cheddar adds bold flavor, but other cheeses can be used. Leftover cheese is great in crack chicken for one, small batch stuffed peppers, or a single breakfast bowl.
- Dry Mustard: Adds a hint of tang and boosts flavor. Also used in baked beans for one or a single sloppy joe.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Here’s a quick way to change up your mac and cheese:
- Spicy Mac and Cheese: Add diced jalapeños, red pepper flakes, or a splash of hot sauce for heat.
- Fresh Herbs: Stir in chives, parsley, or thyme for extra flavor and color.
- Gourmet Version: Mix in cheeses like gruyère, fontina, or cheddar for a richer taste.
- Bacon Mac and Cheese: Add crumbled bacon for a smoky, savory boost.
- Vegetable Add-Ins: Try sautéed spinach, mushrooms, or bell peppers for added texture and nutrients.
How To Make Mac and Cheese
These photos and instructions help you visualize how to make this single serve mac and cheese recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the Roux: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
- Add the Milk: Slowly pour in the milk, whisking continuously to keep the sauce smooth. Cook for about 2 minutes, until thickened.
Pro Tip: This is a béchamel sauce. Add milk gradually and whisk the entire time to prevent lumps.
- Add the Cheese: Remove from heat and stir in the shredded cheese and dry mustard (optional).
- Mix with Pasta: Add the cooked pasta and stir until fully coated. Serve right away for the creamiest texture.
Want to Make Mac and Cheese in a Slow Cooker?
It’s easy! Try our single serving Slow Cooker Mac and Cheese recipe.
Expert Tips
- Add a Crunchy Topping: For a crispy finish, spoon the mac and cheese into a small oven-safe dish or ramekin. Top with 1 tablespoon of seasoned breadcrumbs and a few small pieces of butter. Bake at 350°F (177°C) until golden.
- Season Well: Cheese adds salt, but a small pinch (about 1/8 teaspoon) of salt can enhance the sauce’s flavor.
- Try Different Cheeses: Swap sharp cheddar for gouda, gruyère, or brie to change up the flavor.
Frequently Asked Questions
Yes, but it’s best served right after cooking. The sauce thickens as it cools and may need a splash of milk when reheating.
Reheat gently on the stove or in the microwave with a little milk stirred in to loosen the sauce.
RELATED: Single Serving Comfort Food Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 40 Easy Recipes For College Students
If you’ve tried this simple macaroni and cheese recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Mac and Cheese For One
Watch How To Make This
Equipment
- 10-ounce ramekin or an 8.5-ounce ramekin
Ingredients
- 2 ounces uncooked elbow macaroni (about ½ cup)
- 1 tablespoon salted butter
- 1 tablespoon all purpose flour
- ½ cup milk (Use any type of cow’s milk, or substitute with almond milk for a dairy-free option)
- ½ cup shredded sharp cheddar cheese
- ⅛ teaspoon dry mustard
- ⅛ teaspoon kosher salt
Instructions
- Cook the Pasta: Boil the pasta according to the package directions. Drain and set aside.
- Make the Roux: In a 1-quart saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
- Add the Milk: Slowly pour in the milk, whisking continuously. Cook for about 2 minutes, until the sauce thickens.Pro Tip: Add the milk gradually and whisk the whole time to prevent lumps.
- Add the Cheese: Remove from heat. Stir in the shredded cheese and dry mustard.
- Mix with Pasta: Add the cooked pasta and stir until fully coated. Serve right away—it's creamiest when hot and thickens as it cools.
Notes
- Add a Crunchy Topping: For a crispy finish, spoon the mac and cheese into a small oven-safe dish or ramekin. Top with 1 tablespoon of seasoned breadcrumbs and a few small pieces of butter. Bake at 350°F (177°C) until golden.
- Season Well: Cheese adds salt, but a small pinch (about 1/8 teaspoon) of salt can enhance the sauce’s flavor.
- Try Different Cheeses: Swap sharp cheddar for gouda, gruyère, or brie to change up the flavor.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have made this several times.Delicious with Cougar Gold Cheese