Mac and Cheese For One
This quick and easy mac and cheese for one is creamy, cheesy, and made completely from scratch. It’s the perfect single serving comfort food, ready in less than 20 minutes!
Servings: 1 serving
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.
Video
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
Serving: 1serving | Calories: 608kcal | Carbohydrates: 54g | Protein: 26g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 91mg | Sodium: 796mg | Potassium: 372mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1165IU | Calcium: 569mg | Iron: 1.5mg
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