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This single serving mac and cheese recipe is creamy, cheesy, and incredibly easy to make. Perfectly portioned, it’s ready in just 20 minutes, giving you a comforting homemade meal or satisfying side without any leftovers.
Enjoy the comforting creaminess of this single serving mac and cheese paired with your favorite dishes. It’s perfect alongside crispy chicken nuggets, tender oven-baked ribs, hearty meatloaf, or juicy, seasoned pork tenderloin. Each pairing adds a delicious balance of flavors and textures to your meal.
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Why You’ll Love This Recipe
- Easy to Make: Just a handful of ingredients and a few simple steps are all it takes to create a creamy, comforting bowl of macaroni and cheese.
- Quick: Ready in just 20 minutes, making it perfect for a fast and satisfying meal.
- Perfectly Portioned: This recipe makes one serving, ideal for when you’re cooking for yourself.
- Rich and Creamy: This mac and cheese is loaded with cheese and full of flavor—everything you want in a comfort food classic.
- Customizable: Add your favorite toppings, like crispy bacon, buttery breadcrumbs, or sautéed vegetables, to make it your own.
- Easy to Double: Need more? Double the recipe to serve two—it’s just as quick and delicious!
Macaroni and cheese is a classic American comfort food made with tender macaroni pasta coated in a rich, creamy cheese sauce. It’s a versatile dish that can be served as a hearty main course or a satisfying side. This single serving recipe is designed for when you’re cooking just for yourself, giving you the perfect portion of homemade mac and cheese without any leftovers. What makes this recipe special is its simplicity—it’s quick to make, easily customizable, and delivers all the cheesy goodness of a full batch in just the right amount.
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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 of uncooked elbow macaroni, which is about 1/2 cup. You can substitute with another small pasta shape, like shells or rotini, if you prefer. Leftover macaroni is great for recipes like Macaroni Salad, Chili Mac, or Goulash.
- Butter and Flour: Salted butter and all-purpose flour are essential for making a roux, which thickens the creamy mac and cheese sauce and gives it its rich texture.
- Milk: Any fat percentage of cow’s milk works well, but you can use almond milk for a dairy-free option if needed.
- Cheese: Sharp cheddar is my go-to for its bold flavor, but feel free to experiment with other cheeses. Leftover cheese is perfect for recipes like Crack Chicken, Stuffed Peppers, or a Breakfast Bowl.
- Dry Mustard: This simple spice enhances the overall flavor of the dish, adding a subtle tanginess. You’ll also find it in recipes like Baked Beans or Sloppy Joes.
- Salt: A little salt is essential for enhancing the rich, cheesy flavors of your mac and cheese.
Recipe Variations
Add a personal touch to this creamy dish with these simple ideas:
- Spicy Mac and Cheese: Toss in diced jalapeños, red pepper flakes, or a splash of hot sauce for extra heat.
- Fresh Herbs: Stir in fresh herbs like chives, parsley, or thyme to enhance the flavor and add a pop of color.
- Gourmet Mac and Cheese: Use a blend of cheeses like gruyère, fontina, and cheddar for a rich, creamy dish.
- Bacon Mac and Cheese: Mix in crispy, crumbled bacon or sprinkle it on top for a smoky flavor.
- Vegetable Add-Ins: Sautéed spinach, mushrooms, or bell peppers make a great addition for extra nutrients and texture.
How To Make Mac and Cheese
These step-by-step 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: Melt the butter in a small saucepan over medium heat, then whisk in the flour until it forms a smooth paste. Cook for about 1 minute to remove the raw flour taste.
- Add the Milk: Gradually pour in the milk, whisking constantly to prevent lumps and create a smooth sauce. Cook for about 2 minutes until the mixture thickens into a creamy base.
Pro Tip: This is a classic béchamel sauce. To keep it lump-free, add the milk slowly and whisk continuously.
- Stir in the Cheese: Remove the pan from the heat and mix in the shredded cheese and dry mustard. The mustard is optional but adds a wonderful depth of flavor that complements the cheese.
- Combine with the Pasta: Stir in your cooked pasta until it’s well coated in the sauce. Serve immediately for the creamiest, most satisfying mac and cheese.
Expert Tips
- Add a Crunchy Topping: For a golden, crispy finish, transfer the mac and cheese to a small oven-safe dish or ramekin. Sprinkle about 1 tablespoon of seasoned breadcrumbs over the top and dot with small pieces of butter. Bake at 350°F (177°C) until the breadcrumbs are golden and the butter has melted.
- Season Well: While the cheese adds saltiness, a small pinch (about 1/8 teaspoon) of salt can enhance the flavor of the sauce and bring out its richness.
- Experiment with Cheeses: Sharp cheddar is classic, but feel free to switch it up. Gouda, gruyère, or brie can add a delicious twist to your mac and cheese, giving it a new flavor profile every time!
Frequently Asked Questions
Elbow macaroni is my go-to, but small pasta shapes like fusilli, rotini, or shells work just as well. For this single serving recipe, use 2 ounces of dried pasta, which is about 1/2 cup if using elbow macaroni.
No matter the shape, cook the pasta to al dente, meaning it should still have a slight bite. Once cooked and drained, set it aside while you prepare the creamy cheese sauce that makes this dish so delicious.
Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend to make the roux.
Macaroni and cheese is best enjoyed fresh, but you can prepare it ahead and reheat it gently on the stovetop or in the microwave, adding a splash of milk to restore creaminess.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat with a little milk to maintain the creamy texture.
Yes! Simply double all the ingredients and use a 2-quart saucepan to prepare the dish.
To bake this recipe, prepare the pasta and cheese sauce as directed. Transfer the mixture to an 8 or 10-ounce oven-safe dish and top with extra shredded cheese or seasoned breadcrumbs. Bake at 325°F for 10-15 minutes, until the cheese is melted and bubbly with a golden crust.
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:
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If you’ve tried this simple mac 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 1/2 cup
- 1 tablespoon salted butter
- 1 tablespoon all purpose flour
- ½ cup milk (Use any fat percentage 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: Prepare the pasta according to the package instructions. Drain well and set it aside.
- Make the Roux: Melt the butter in a 1-quart saucepan over medium heat, then whisk in the flour until it forms a smooth paste. Cook for about 1 minute to remove the raw flour taste.
- Add the Milk: Gradually pour in the milk, whisking constantly to prevent lumps and create a smooth sauce. Cook for about 2 minutes until the mixture thickens into a creamy base.Pro Tip: To keep it lump-free, add the milk slowly and whisk continuously.
- Stir in the Cheese: Remove the pan from the heat and mix in the shredded cheese and dry mustard.
- Combine with the Pasta: Stir in your cooked pasta until it’s well coated in the sauce. Serve immediately for the creamiest, most satisfying mac and cheese.The mac and cheese will be ultra-creamy when served and will continue to thicken as it cools.
Notes
- Add a Crunchy Topping: For a golden, crispy finish, transfer the mac and cheese to a small oven-safe dish or ramekin. Sprinkle about 1 tablespoon of seasoned breadcrumbs over the top and dot with small pieces of butter. Bake at 350°F (177°C) until the breadcrumbs are golden and the butter has melted.
- Season Well: While the cheese adds saltiness, a small pinch (about 1/8 teaspoon) of salt can enhance the flavor of the sauce and bring out its richness.
- Experiment with Cheeses: Sharp cheddar is classic, but feel free to switch it up. Gouda, gruyère, or brie can add a delicious twist to your mac and cheese, giving it a new flavor profile every time!
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’m not clear on 2 ounce of pasta. How would you measure it. Am so excited about your cook book coming out. I have wasted so much food not knowing how to downsize ingredients. Thanks again for taking out the guess work
Mary,
Thank you so much, we are so excited to share what we’ve been working on so long for our readers.
As for the pasta amount, 2 ounces is approximately 1/2 cup of elbow macaroni.
Joanie
I doubled it for 2. Loved the easy to follow recipe. I used lemon pepper in place of mustard. I wish I had fresh basil and/or chives to sprinkle on top. Thanks alot.
I’m so happy you enjoyed the mac and cheese, Leslie. Thank you so much for taking the time to let me know.
Joanie
My daughter loved this Mac and cheese. We made it with gluten free pasta and flour and it came out perfect. Also, we used smoked paprika instead of the dry mustard. Quick question. If I wanted to make this family style… Would you know how could I change the measurements? Thanks again for the recipe.
Hi Sandy,
I’m so happy you and your daughter loved the mac and cheese! Thank you so much for taking the time to let me know. I have only doubled the recipe with success but haven’t tested the recipe beyond that.
Joanie
I loved this recipe! But I wasn’t clear on the 2oz of pasta, is that before or after cooking? I cooked the whole box and added the amount of cooked pasta that looked good. In the future, it would be nice not to have to cook the whole box, could you clarify the amount of pasta for me?
Hi Christine,
The recipe calls for 2-ounces of uncooked pasta.
I’m so happy you enjoyed it, thank you for taking the time to write.
Joanie
Thanks for the clarification.
I made this today for lunch and it was delicious! The next time, I may try it with a blend of cheeses and use the crumb topping as suggested. It was as easy, and a lot tastier, than the boxed mix! Thank you!
I’m so happy you enjoyed the recipe. Thank you so much for letting me know!
Have a wonderful week.
Joanie
Excellent!! Thank you Joanie
I love a good stovetop Mac & Cheese! And you are so right, everyone needs one in their arsenal. Yours was delicious and I always like to put crumbs on top of mine and brown it in the oven. This made the perfect side dish with my pork chops.
I love this recipe – cooking for one is an occasional thing for me, but I like to treat myself when the occasion does arise and will always turn to recipes like this. Thankyou for sharing it.
Great idea to create a recipe for one for this classic dish – when cooking just for myself sometimes the comfort cravings hit and recipes like this are just what I’m looking for.
I don’t like to buy an item to use for one time. My storage is full of those items. Can regular mustard be subbed for dry mustard? I know reg mustard has viniger and might affect taste of food. This is a question for your Mac and cheese.
Hi Howard,
You can leave out the dry mustard if you don’t have it on hand. It’ll still be wonderful.
Enjoy your weekend!
Joanie