Macaroni and Cheese for One
A quick recipe for mac and cheese for one. Easy, cheesy and oh so good. This homemade macaroni and cheese is just as quick as the kind that comes out of a box, is one thousand times more delicious and won’t leave you with a mass of gross congealed leftovers. (Seriously, have you ever tried to reheat leftover boxed mac and cheese? It’s not pretty and neither is food waste).
½ cup (2.5 oz) macaroni, uncooked
1 Tbsp. butter
1 Tbsp. all-purpose flour, unbleached
½ cup milk
½ cup (2 oz) sharp cheddar cheese, freshly shredded
sea salt
black pepper, freshly ground
1 pinch ground cayenne, optional
1 pinch ground nutmeg, optional
Bring a small pot of lightly salted water to boil over high heat.
While your water heats, shred cheese, measure out the rest of your ingredients.
Cook macaroni according to the instructions on the box.
While your pasta cooks, in a small saucepan, melt butter over medium heat. Whisk in flour and cook until a thick paste forms and turns golden, about 30 seconds to 1 minute. Slowly whisk in milk, whisking out any lumps as they form. Cook, whisking constantly until mixture thickens and begins to bubble around the edges, 2-5 minutes.
Remove from heat and stir in cheese until completely melted. Add salt and pepper to taste, remembering that the pasta will cut the level of spice once added. If you like nutmeg and cayenne, start with a sprinkle, taste and work your way up. A little of both goes a long way.
Once pasta is cooked, drain and stir in cheese sauce. Serve immediately.
Makes 1 serving.
Cook's Notes:
Frequently Asked Questions:
- Can I double this recipe? Absolutely. The recipe doubles with no preparation changes except the sauce will take slightly longer to thicken when you add the milk. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile and slide the slider.
- Can I make mac and cheese ahead of time? Like any macaroni and cheese, this recipe is best when eaten right after it’s cooked. You *can* refrigerate and reheat it, but the sauce won’t be as smooth and creamy.
- Can I use other noodles? If using a pasta other than macaroni, be sure to measure it by weight and not volume. Different pasta shapes will have different cup measurements for 2.5 oz, so ½ cup is not universal for all pasta.
- Can I use different cheeses? You can use whatever mix of melty cheeses you would like. When I have it on hand, a bit of Pecorino Romano mixed in is delicious.
Variations:
- Sausage or Bacon: ½ cup sliced smoked sausage or bacon browned in a skillet over medium-high heat. Transfer slices to a paper towel-lined plate and blot gently before stirring into your prepared macaroni and cheese.
- Short Rib: Use the meat from 1 or 2 leftover braised short ribs and stir them into your mac and cheese.