Name: Mac and Cheese for One
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 1
Cuisine: American
Ingredients: 2.5 ounces of short pasta; 1/3 cup (1 oz) of cheddar cheese; 1/3 cup milk; 1 tbsp all purpose flour; 1 tbsp butter; salt and pepper

Sometimes you just need a simple mac and cheese for one to satisfy your cheese craving. This recipe is my go-to for a quick lunch or dinner by myself.

You just need a few staple ingredients to put this recipe together.

mac and cheese ingredients including pasta, butter, flour, milk, and cheese

The recipe is for one but you can easily double or triple this recipe to make more servings.

fork full of noodles over a bowl of mac and cheese

Mac and Cheese for One

(

)

Servings:

Prep Time:

min

Cook Time:

min

Total Time:

min

mac and cheese in a green bowl on a white background

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Ingredients

2.5 ounces of short pasta, such as shells, elbows, or cavatappi
1/3 cup (1 oz) of cheddar cheese
1/3 cup milk (I used almond milk but you can use any type of milk you have)
1 tbsp all purpose flour
1 tbsp butter
salt and pepper

Directions

Cook pasta according to package directions and drain.
Using the same pot, melt the butter over low-medium. Once the butter is melted, add the flour and whisk together. Once combined, slowly start adding in the milk and continue whisking. The sauce will start to thicken. This takes about a minute.
Once the sauce starts to thicken slightly, add in the cheese and mix until melted. Add a little bit of salt at this point to flavor the sauce. I add about 1/4 tsp.
Add the pasta back into the sauce and mix together.
Top with black pepper and serve.

Notes

If you want the sauce to be thinner just add more milk in step 2.
I typically use cheddar cheese but you can use different cheeses or even a mixture.

Mac and Cheese for One

Mac and Cheese for One

Ingredients

Directions

Notes

Products Used

Caraway Cookware

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Mac and Cheese for One

Mac and Cheese for One

Ingredients

Directions

Notes

Products Used

Caraway Cookware

Write a Review

Comments

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