Macaroni Cheese for One

    (287)
    30 min

    A quick and easy pasta dish, which will warm the cockles of your heart. Macaroni is baked in a well-seasoned Cheddar cheese sauce.


    264 people made this

    Ingredients
    Serves: 1 

    • 3 tablespoons uncooked macaroni pasta
    • 15g butter
    • 1 tablespoon plain flour
    • 1/4 teaspoon salt
    • 1 pinch pepper
    • 1/8 teaspoon onion powder
    • 125ml milk
    • 40g grated Cheddar cheese
    • 1/8 teaspoon mustard powder
    • 1 dash Worcestershire sauce
    • 1 dash hot sauce
    • 1 teaspoon breadcrumbs
    • 1 tablespoon grated Cheddar cheese

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 200 C / Gas 6. Grease a 250ml baking dish.
    2. Fill a small saucepan with water and bring to the boil. Stir in the macaroni; cook until al dente, about 8 minutes. Drain and reserve.
    3. In the same saucepan, melt the butter over medium-high heat. Stir in the flour, salt, pepper, onion powder and milk; beat until smooth. Cook, stirring, for 2 minutes.
    4. Reduce heat to low and beat in the 40g Cheddar, mustard, Worcestershire sauce and hot sauce. Stir in the cooked macaroni.
    5. Spoon the macaroni and cheese into the prepared dish. Sprinkle with breadcrumbs and remaining Cheddar. Bake, uncovered, until the cheese is melted and the macaroni is heated through, about 10 minutes.
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    Reviews & ratings
    Average global rating:
    (287)

    Reviews in English (221)

    kebejade8
    0

    Loved the recipe... added extra Worcestershire sauce over breadcrumbs  -  29 Sep 2016

    by
    147

    First time I have been inspired to post a review despite using the site for a couple of years now. I needed to use up an opened box of elbow macaroni and found this 'recipe for one.' This mac-n-cheese recipe was absolutely delicious. Loved the flavor and texture - very creamy. Some 'scratch' mac-n-cheese recipes seem to require too much flour or baking time and the texture can be very grainy. Not this one! Only changes - I omitted the worcestorshire and used a little extra cheese on top. Now, I just need to scale the recipe to serve several people and I will proudly prepare it for our next family gathering. Yummy!!!  -  25 Mar 2009  (Review from Allrecipes US | Canada)

    by
    133

    Since I was only cooking for myself today, this recipe was right on time. I pretty much followed the recipe except I baked it longer and at 425 degrees because I like my mac & cheese browned on the bottom and edges. The recipe isn't real cheesy but the onion powder and other spices gives it a nice flavor boost. Just taste the cheese sauce before adding the macaroni and if it isn't cheesy enough, just add more. I'm counting calories so I thought it was just right. I used panko breadcrumbs which always add a nice crunch. As I was eating, I thought about adding a little chopped broccoli to the dish when I make it again for a quick broccoli mac & cheese dish. I baked it in one of my mini au gratin dishes, and it fit perfectly. A really nice recipe that I will make again.  -  20 Mar 2009  (Review from Allrecipes US | Canada)

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