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This homemade macaroni and cheese for one is so creamy and extra cheesy. Made on the stovetop, this single serving mac and cheese recipe is quick and easy to make and can be ready in minutes. It’s the perfect size for one person!
Relish in the comforting warmth of this creamy, single serve mac and cheese, a perfect match for a variety of dishes. Pair it with crispy, golden chicken nuggets, succulent oven-baked ribs that fall off the bone, a hearty and flavorful meatloaf, or a tender, perfectly seasoned pork tenderloin. Each of these options brings its own unique taste and texture to the table, creating a delightful meal experience.
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Why This Recipe Works
- Simplicity: This recipe keeps it easy. Just a few ingredients and steps, and voila! You have a creamy bowl of mac and cheese.
- Quick: Got 20 minutes? That’s all it takes to go from pantry to plate.
- Single serving: This recipe makes one serving, so it’s perfect for when you’re cooking for yourself.
- Delicious: This macaroni and cheese recipe is rich, creamy, and extra-cheesy.
- Versatile: You can add your favorite toppings to this macaroni and cheese, such as bacon, breadcrumbs, or vegetables.
- Doubles Well: Cooking for two? Simply double the recipe for a perfect meal for you and your plus one.
What Is Macaroni And Cheese?
Macaroni and cheese is a popular American dish made from macaroni pasta and a cheese sauce. It’s a classic comfort food that’s enjoyed by people of all ages. Mac and cheese can be made with a variety of cheeses and can be served as a side dish or a main course.
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Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
- Pasta: Use 2 ounces of uncooked elbow macaroni, which equates to roughly 1/2 cup. Feel free to swap it out for another small pasta shape if you prefer. Use leftover macaroni in Macaroni Salad, Chili Mac, or Goulash.
- Butter and Flour: Go for salted butter and all-purpose flour, essentials for creating a roux. This mixture is the cornerstone for thickening your creamy mac and cheese sauce.
- Milk: Choose from any fat percentage of cow’s milk. Alternatively, almond milk can be used for a dairy-free option.
- Cheese: Sharp cheddar is the traditional choice, offering a deep and robust flavor to your single serve mac and cheese. Consider using leftover cheese in Crack Chicken, Stuffed Peppers, or a Breakfast Bowl.
- Dry Mustard: Consider it the secret sauce—or rather, the secret powder. Dry mustard enhances the overall flavor profile. You’ll also find this spice in Baked Beans and in a Sloppy Joe.
- Salt: A basic but indispensable ingredient, salt is key to bringing out the rich flavors of your mac and cheese.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Looking for ways to jazz up your single serving mac and cheese? The beauty of this dish lies in its versatility. Here are some ideas to inspire your culinary creativity.
- Spicy Kick: Elevate the heat factor by tossing in some diced jalapeños or a splash of hot sauce.
Herbaceous Flair: A handful of fresh herbs like chives or parsley can bring both color and a new flavor dimension.
Gourmet Cheese Blend: Step up your cheese game by opting for a luxurious blend of gruyère, fontina, and cheddar.
Bacon Bits: For a smoky edge, fold in crumbled, crispy bacon into the mac and cheese or sprinkle some on top.
Veggie Loaded: Mix in sautéed spinach, mushrooms, or bell peppers for extra nutrients and a burst of color.
How To Make Mac and Cheese
These step-by-step photos and instructions help you visualize how to make a single serving of mac and cheese. See the recipe box below for ingredient amounts and full recipe instructions.
- Create the Roux: Don’t be deterred by the term “roux.” It’s simply a blend of melted butter and flour used to thicken sauces. In a small saucepan, melt the butter and whisk in the flour to form a smooth paste. Cook this mixture for about a minute.
- Incorporate the Milk: Gradually add milk to the roux, whisking continuously. This helps avoid lumps and ensures a silky sauce. Let the mixture cook for approximately 2 minutes until it thickens.
Pro Tip: What you’re actually creating is a basic béchamel sauce, a mixture of butter, flour, and milk. To avoid lumps and maintain a smooth texture, introduce the milk gradually while whisking continuously.
- Integrate the Cheese: Once your sauce has thickened, take the pan off the heat and blend in the shredded cheese and dry mustard. While the mustard is optional, it adds a delightful depth of flavor that I highly recommend.
- Fold In The Pasta: After removing the pan from heat again, stir in your pre-cooked pasta. For the most delightful experience, this creamy mac and cheese is best savored right away.
Expert Tips
- Go for Baked Bliss: If you’re a fan of crunchy, golden toppings on your mac and cheese, spoon your mixture into a small oven-safe dish or ramekin. Sprinkle about a tablespoon of seasoned breadcrumbs over the top. Dot the surface with small pieces of butter. Bake at 350°F (177°C) just long enough to melt the butter and achieve a golden crust.
- Season to Perfection: Despite the cheese’s natural saltiness, a little extra seasoning can elevate the dish. Adding around 1/8 teaspoon of salt can enhance the sauce’s depth and overall flavor.
- Cheese Swap: While the classic version uses sharp cheddar, don’t hesitate to get creative. Try swapping in gouda, gruyère, or even brie to give your single serving of mac and cheese a unique twist.
Frequently Asked Questions
When it comes to selecting the right pasta for your mac and cheese, the possibilities are numerous.
While elbow macaroni remains a classic choice and my personal favorite, don’t feel restricted to it. Other types of pasta like fusilli, rotini, and shells also work exceptionally well in this dish. The key is to choose a small pasta shape that can latch onto the sauce, ensuring every bite is a creamy delight.
For this single serving recipe, you’ll need 2 ounces of dried pasta. If you’re using elbow macaroni, that’s roughly equivalent to about 1/2 cup of dried pasta. But no matter which pasta you pick, the goal is to cook it to an al dente texture, which means it should still have a little bite to it. Once your pasta is cooked and drained, set it aside while you focus on creating the luscious cheese sauce that makes this dish a standout.
Yes, but block cheese melts better.
Want to transform your stovetop mac and cheese into a baked masterpiece? Start by cooking your pasta to an al dente texture, meaning it’s tender but still has some bite.
Once you’ve prepared the cheese sauce and mixed in the cooked pasta, transfer the mixture into an 8 or 10-ounce oven-safe dish. Sprinkle a bit of extra shredded cheese on top for that ooey-gooey finish.
Place the dish in a preheated 325°F oven and bake for 10-15 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and has a light golden hue.
Absolutely, just double the ingredient amounts.
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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For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this simple mac and cheese 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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Easy 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 percentage or almond milk)
- ½ cup shredded sharp cheddar cheese
- ⅛ teaspoon dry mustard
- ⅛ teaspoon kosher salt
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
- If you’re a fan of crunchy, golden toppings on your mac and cheese, spoon your mixture into a small oven-safe dish or ramekin. Sprinkle about a tablespoon of seasoned breadcrumbs over the top. Dot the surface with small pieces of butter. Bake at 350°F (177°C) just long enough to melt the butter and achieve a golden crust.
- Despite the cheese’s natural saltiness, a little extra seasoning can elevate the dish. Adding around 1/8 teaspoon of salt can enhance the sauce’s depth and overall flavor.
- While the classic version uses sharp cheddar, don’t hesitate to get creative. Try swapping in gouda, gruyère, or even brie to give your single serving of mac and cheese a unique twist.
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