Single Serve Mac and Cheese
Single Serve Mac and Cheese
Ingredients
- 1/2 cup elbow macaroni, uncooked
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 3/4 cup milk
- 2 ounces processed cheese, cubed (e.g., American cheese or Velveeta)
- 1/4 cup cheddar cheese, shredded, for topping
- 1 tablespoon chives, freshly chopped, for garnish
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a small pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 8 min•🌡️ 375
- 2
While the pasta cooks, melt the unsalted butter in a small oven-safe skillet or saucepan over medium heat.
⏱️ 1 min
- 3
Once the butter is melted and bubbling, add the all-purpose flour. Whisk continuously for 1-2 minutes to form a roux, cooking until it's lightly golden and smells nutty.
⏱️ 2 min
- 4
Gradually pour in the milk, whisking constantly to prevent lumps. Continue to whisk as the sauce heats and thickens, about 2-3 minutes, until it's smooth and creamy.
⏱️ 3 min
- 5
Reduce the heat to low. Add the cubed processed cheese to the sauce. Stir continuously until the cheese is completely melted and incorporated, creating a smooth cheese sauce. Season with salt and black pepper to taste.
⏱️ 2 min
- 6
Add the cooked and drained elbow macaroni to the cheese sauce in the skillet. Stir well to ensure all the pasta is evenly coated.
⏱️ 1 min
- 7
Spread the mac and cheese evenly in the skillet. Sprinkle the shredded cheddar cheese generously over the top.
⏱️ 1 min
- 8
Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the cheese topping is melted, bubbly, and golden brown.
⏱️ 7 min•🌡️ 375
- 9
Carefully remove the skillet from the oven. Garnish the hot mac and cheese with fresh chopped chives before serving immediately.
Kitchen Tools
Nutrition Facts (per serving)
Single Serve Mac and Cheese
- 1/2 cup elbow macaroni, uncooked
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 3/4 cup milk
- 2 ounces processed cheese, cubed (e.g., American cheese or Velveeta)
- 1/4 cup cheddar cheese, shredded, for topping
- 1 tablespoon chives, freshly chopped, for garnish
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a small pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 8 min•🌡️ 375 - 2
While the pasta cooks, melt the unsalted butter in a small oven-safe skillet or saucepan over medium heat.
⏱️ 1 min - 3
Once the butter is melted and bubbling, add the all-purpose flour. Whisk continuously for 1-2 minutes to form a roux, cooking until it's lightly golden and smells nutty.
⏱️ 2 min - 4
Gradually pour in the milk, whisking constantly to prevent lumps. Continue to whisk as the sauce heats and thickens, about 2-3 minutes, until it's smooth and creamy.
⏱️ 3 min - 5
Reduce the heat to low. Add the cubed processed cheese to the sauce. Stir continuously until the cheese is completely melted and incorporated, creating a smooth cheese sauce. Season with salt and black pepper to taste.
⏱️ 2 min - 6
Add the cooked and drained elbow macaroni to the cheese sauce in the skillet. Stir well to ensure all the pasta is evenly coated.
⏱️ 1 min - 7
Spread the mac and cheese evenly in the skillet. Sprinkle the shredded cheddar cheese generously over the top.
⏱️ 1 min - 8
Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the cheese topping is melted, bubbly, and golden brown.
⏱️ 7 min•🌡️ 375 - 9
Carefully remove the skillet from the oven. Garnish the hot mac and cheese with fresh chopped chives before serving immediately.