Single Serving Macaroni and Cheese
Make this single serving mac and cheese next time a craving hits! It's perfect when you need one bowl but don't want to make a big batch. Made in just one pot on the stovetop, this macaroni and cheese is easy, creamy, made from scratch, and perfect for one (or two)!
Ingredients
- 1/2 cup pasta, with nooks & crannies (shells, elbows, etc.)
- 1 Tablespoon unsalted butter
- 1 Tablespoon all-purpose flour
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1/8 teaspoon ground mustard
- 1/2 cup whole milk
- 1/2 cup freshly-grated cheese (I like sharp cheddar and Parmesan)
- Kosher salt and freshly-ground black pepper, to taste
- Breadcrumbs, bacon, broccoli, onions, etc., if desired
Equipment
- Medium saucepan
Instructions
- Fill a medium saucepan with water and add a few generous pinches of salt. Bring to a boil. Then, boil the pasta until al dente, according to package directions. Drain and return the pot back to the stove.
- Melt the butter in the pot over medium heat. Add the flour and spices and whisk to make a thick roux.
- Next, slowly whisk the milk into the roux. Bring to a simmer and cook, stirring constantly, until the mixture thickens slightly, about 2-3 minutes.
- Remove the pan from the heat and whisk in the cheese. Stir until smooth. Taste and add salt, pepper, and more spices if needed.
- Fold the pasta into the cheese sauce. At this point, you can add any mix-ins such as cooked bacon, broccoli, etc. and eat straight from the pan.
- To make baked mac and cheese, spoon the pasta into a greased, heatproof dish. Sprinkle more cheese and breadcrumbs over the top and broil on high for 3-4 minutes until the cheese is melty and golden-brown.
Notes
You can use any spices you like in this recipe. The above garlic powder/paprika/ground mustard is my go-to, but cayenne, onion powder, smoked paprika, and nutmeg are other classics.
Use freshly-grated cheese. Pre-shredded cheese will make the sauce grainy.
Double this recipe to make mac and cheese for two. So easy!
Make sure to taste the cheese sauce before adding the pasta. Since different cheeses have different salt levels, you might need to add a pinch or two of Kosher salt.
Serving: 1serving, Calories: 459kcal, Carbohydrates: 39.4g, Protein: 16.7g, Fat: 25.7g, Saturated Fat: 15.5g, Cholesterol: 72mg, Sodium: 305mg, Potassium: 296mg, Fiber: 1.7g, Sugar: 8.1g, Calcium: 347mg, Iron: 1mg
Did you make this recipe?Tag @sundaytable.co on Instagram!