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Home » Recipes » Single Serving Dinners

By Joanie Zisk Published: Feb 16, 2019 · Updated: Jun 7, 2022 · This post may contain affiliate links · Please read my disclosure

Macaroni and Cheese For One

Jump to Recipe
a bowl of macaroni and cheese

This homemade macaroni and cheese is so creamy and extra cheesy. Made on the stovetop, this single serving mac and cheese recipe is easy to make and can be ready in minutes. It's the perfect size for one person!

a small yellow bowl filled with macaroni and cheese next to a pink napkin

If there's one recipe every home cook should have in their arsenal of recipes, it should be a glorious homemade macaroni and cheese recipe; one that can be pulled out the instant a craving hits for cheesy, creamy pasta.

Jump to:
  • Why This Recipe Works
  • Ingredients
  • Ingredient Notes
  • How To Make Macaroni and Cheese
  • Expert Tips
  • Frequently Asked Questions
  • Variations
  • What To Do With Leftover Ingredients
  • Serving Suggestions
  • Recipe

Why This Recipe Works

  • Ready in minutes: This creamy, gooey, cheesy, glorious mac and cheese cooks in about 10 minutes. It's a recipe you can enjoy making over and over again. Truly, it takes about the same amount of time to make this classic macaroni and cheese as it does to make the kind from a box - and this homemade version is so much better!
  • Made with pantry staples: The ingredients in mac and cheese are ingredients you likely have on hand already.
  • A single serving recipe: This is the best mac and cheese recipe and it yields the perfect amount for one! Although this is a single serving recipe, the ingredients can be doubled to yield two servings.
  • Use leftover pasta: If you have leftover macaroni from a previous meal, save and use it to make macaroni and cheese. Use about 1 ⅛ cups of cooked elbow macaroni in this recipe.

RELATED: Single Serving Comfort Food Recipes

Ingredients

macaroni and cheese ingredients on a wooden cutting board
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Ingredient Notes

  • Pasta: I use 2 ounces of uncooked elbow macaroni or you can use another small pasta shape. Two ounces of dried elbow macaroni is about ½ cup.
  • Butter and Flour: Use salted butter and all-purpose flour. These ingredients are needed to make the roux which is what will thicken the mac and cheese sauce.
  • Milk: Use any percentage of cow's milk, or you can use almond milk instead.
  • Cheese: A classic mac and cheese is made using sharp cheddar, which adds a rich, intense flavor.
  • Dry Mustard: My "secret ingredient". Dry mustard adds great flavor.
  • Salt: For flavor.

See below for ways to use leftover ingredients.

How To Make Macaroni and Cheese

See the recipe box below for ingredient amounts and full recipe instructions.

  1. Begin By Making A Roux: Don't let the word "roux" scare you. A roux is a fancy French term and shouldn't intimidate you. The purpose of a roux is to thicken a sauce and in this recipe, it's a simple mixture of equal parts melted butter and flour. As the butter melts in a small saucepan, whisk in the flour to form a thick, smooth paste. Cook the roux for a minute or so.
a roux in a small saucepan
  1. Whisk In The Milk: Slowly pour the milk into the roux while whisking. As the milk heats, the clumps of flour will smooth out and the sauce will thicken. Continue to cook the sauce for about 2 minutes.

Pro Tip: You are making a béchamel sauce which is a simple mixture of oil(butter), flour, and milk. Be careful not to add the milk too quickly or you can end up with lumps. For a smooth sauce, pour the milk in a little at a time, stirring constantly.

milk and flour whisked together in a saucepan
  1. Add The Cheese: Remove the pan from the heat and stir in the shredded cheese and dry mustard. I happen to love the flavor that the dry mustard imparts. You don't have to use it in your mac and cheese version however, I highly recommend it.
the sauce for macaroni and cheese in a saucepan
  1. Stir In The Pasta: Remove the pan from the heat and stir in the pasta. This creamy mac and cheese is best if enjoyed immediately.
stovetop macaroni and cheese in a saucepan

Expert Tips

  • Baked Mac and Cheese: If you like a crisp, buttery topping for your macaroni and cheese, just transfer the macaroni and cheese into a small oven-safe dish or ramekin and sprinkle a tablespoon of seasoned bread crumbs over the top. Cut a tablespoon of butter into little pieces and place the pieces of butter over the top of the breadcrumbs and bake the macaroni and cheese in the oven (350 degrees F /177 degrees C) for a few minutes until the butter melts and the topping is golden.
  • Just a pinch: Even though the cheese is salty, taste the finished dish and I recommend adding an additional ⅛ teaspoon of salt which helps bring out the depth and flavor of the sauce.
  • Experiment: Although this recipe calls for using sharp cheddar cheese, consider experimenting with gouda, gruyère, or even brie.
An overhead view of a small bowl of macaroni and cheese on a metal tray with a spoon, a pink cloth napkin, and scattered shredded cheddar cheese

Frequently Asked Questions

What Type Of Pasta Should I Use?

This homemade macaroni and cheese recipe begins with pasta. I like to use elbow macaroni but use your favorite small pasta shape. As long as it's a shape that's good at holding onto the sauce, it'll be a good choice.

Other favorite pasta types include fusilli, rotini, and shells.

You'll want to cook 2 ounces of pasta until it's al dente and has a little bite. After it's cooked and drained, set it aside and make the cheese sauce.

Two ounces of dried elbow macaroni is about ½ cup.

Should I Use Bagged Shredded Cheese or Freshly Grated Cheese?

Fresh shredded or grated cheese melts so much better than bagged or packaged versions.

How Do I Make Baked Macaroni And Cheese?

If you'd like to make baked macaroni and cheese be sure to boil your pasta until al dente (tender but firm).
After you've made the sauce and stirred in the cooked pasta, pour the macaroni and cheese into an 8 or 10-inch oven-safe dish, top with a handful of additional shredded cheese, and bake in a 325°F oven for 10-15 minutes, until the cheese is bubbly and lightly golden.

Variations

  • Bacon: If you love bacon, add a slice of crispy crumbled bacon to the topping or stir some of the crumbles into the macaroni and cheese.
  • Toppings: I'm a fan of a breadcrumb topping but you can also crush Ritz crackers and mix them with about ½ to 1 tablespoon of melted butter and add it to the top.

What To Do With Leftover Ingredients

If you have any ingredients left over from this small macaroni and cheese recipe, you might like to consider using them in any of these single serving and small batch recipes:

  • Flour: Biscuits, Potato Soup, Blueberry Crumble, Banana Pancakes
  • Cheddar cheese: Cheesy Baked Eggs, Breakfast Casserole, Vegetarian Enchiladas, Stuffed Peppers
  • Pasta: Shrimp and Prosciutto Pasta, Italian Pasta Salad, Goulash, Swedish Meatballs
  • Dry Mustard: Sloppy Joes, Baked Beans

RELATED: 40 Easy Recipes For College Students

Serving Suggestions

Although I could eat homemade macaroni and cheese all by itself and be quite happy doing so, you might like to enjoy any of these dishes with yours:

  • Turkey Cutlets For One
  • Sloppy Joes For One
  • Salisbury Steak For One
  • Baked Chicken Tenders For One

RELATED: Cooking For One Tips To Eat Healthy And Save Money

A spoonful of macaroni and cheese from a small bowl

RELATED: 15 Easy Dessert Recipes For One

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

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Recipe

a small yellow bowl filled with macaroni and cheese next to a pink napkin

Macaroni and Cheese For One

This homemade macaroni and cheese is so creamy and extra cheesy. Made on the stovetop, this single serving mac and cheese recipe is easy to make and can be ready in minutes. It's the perfect size for one person!
4.90 from 49 votes
Print Pin Rate
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Course: Main Dish, Side Dish
Cuisine: American
Servings: 1 serving
Calories: 608kcal
Author: Joanie Zisk

Video

Equipment

  • 1-quart saucepan
  • 10-ounce ramekin or an 8.5-ounce ramekin

Ingredients

  • 2 ounces uncooked elbow macaroni (or other pasta shape)
  • 1 tablespoon salted butter
  • 1 tablespoon all purpose flour
  • ½ cup milk (use any percentage or almond milk)
  • ½ cup shredded sharp cheddar cheese
  • ⅛ teaspoon dry mustard
  • ⅛ teaspoon kosher salt
US Customary - Metric

Instructions

  • Cook the pasta according to package directions. Drain and set aside.
  • In a small 1-quart saucepan, melt the butter over medium-high heat.
  • Add the flour and cook, stirring for 1 minute.
  • Whisk in the milk and cook, whisking constantly for 1 to 2 minutes until the mixture thickens and there are no lumps.
  • Stir in the cheese, the dry mustard, and the salt and continue stirring until the cheese has melted.
  • Remove from the heat and stir in the pasta.
    Best if enjoyed immediately.
    The macaroni and cheese will be very creamy and will thicken even more as it cools.

Notes

Expert Tips
  • If you like a crisp, buttery topping for your macaroni and cheese, just transfer the mac and cheese into a small oven-safe dish or ramekin and sprinkle a tablespoon of seasoned bread crumbs over the top. Cut a tablespoon of butter into little pieces and place the pieces of butter over the top of the breadcrumbs and bake the macaroni and cheese in the oven (350 degrees F /177 degrees C) for a few minutes until the butter melts and the topping is golden.
  • Even though the cheese is salty, taste the finished dish and I recommend adding an additional ⅛ teaspoon of salt which helps bring out the depth and flavor of the sauce.
  • Although this recipe calls for using sharp cheddar cheese, consider experimenting with gouda, gruyère, or even brie.
Nutrition Facts
Macaroni and Cheese For One
Amount Per Serving (1 serving)
Calories 608 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g119%
Cholesterol 91mg30%
Sodium 796mg35%
Potassium 372mg11%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 8g9%
Protein 26g52%
Vitamin A 1165IU23%
Calcium 569mg57%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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About Joanie Zisk

Joanie Zisk is the creator of OneDishKitchen.com, the number one go-to site for single serving recipes. The aim of One Dish Kitchen is to inspire individuals with access to single serving recipes that will enable them to enjoy the preparation of a meal that will nourish both body and soul. Her website is filled with hundreds of easy, flavorful recipes that are tailored for those cooking for one. Joanie is the author of "The Ultimate Cooking For One Cookbook" and her recipes and food photography have been featured in various publications including, TODAY.com, Huffington Post, Real Simple, Self.com,Women’s Day, Buzzfeed, and others. Come say hello and follow Joanie on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

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    Recipe Rating




  1. Carolyn says

    December 29, 2022 at 8:19 pm

    Loved how simple and fast to make. Just for me this was plenty to give me two meals. Was rather too thick for my liking. Added a little more milk. I will make this often.

    Reply
  2. Leona says

    December 01, 2022 at 12:31 pm

    This is delicious and easy. It's also a great basic recipe to "play" with using fresh veggies, cooked & crumbled bacon, diced ham--you name it.

    Reply
  3. Marie says

    September 29, 2022 at 8:08 am

    Delicious and easy to make at home after school

    Reply
  4. Tain says

    September 20, 2022 at 5:08 am

    This a very nice dish and easy to prepare. It beats the box salty Mac n cheese and actually tastes good cold the next day. I used unsweetened almond milk and the wife actually asked me to fix again with added meats. Awesome dish.

    Reply
  5. Shirlee says

    September 19, 2022 at 5:44 pm

    I used Almond Original Milk in this recipe and had to throw it out. Too much sweetness. But love the recipe and it works so good with Whole cow milk. I enjoy all your recipes. Thank you so much for providing them!

    Reply
  6. Anna Boyd says

    June 04, 2022 at 7:22 am

    I have made this recipe twice and enjoyed it as much the second time as the first time. I mostly use frozen vegetables, my kitchen is a no waste zone and I can never use fresh vegetables fast enough. So I always have frozen brocolli on hand. Some small pieces of brocolli added to this recipe makes for a well rounded and easily made lunch.

    Reply
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