Mac and Cheese for One
This small-batch mac and cheese is rich, creamy, and ready fast with simple pantry staples. It makes just enough for one—no waste, no leftovers. Perfect for a quick lunch or a cozy weeknight dinner.
Servings: 1.5 cups
Calories: 671kcal
Cost: $1.29
Ingredients
- ½ cup dry elbow pasta
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- pinch paprika
- pinch salt
- pinch pepper
- ⅓ cup whole milk
- ½ cup cheddar cheese shredded
Instructions
- Start by boiling water for the pasta and cook the pasta al dente per package instructions, drain and set aside, covered with a lid.
- While the pasta is cooking, make the cheese sauce by melting the butter in a saucepan over medium heat, then add the flour and spices to start a tiny roux.
- Once the roux mixture is combined well, add the milk a little at a time, to keep the mixture thick. Then when you’re done adding the milk and the mixture is still thick, stir in the cheese until creamy.
- Pour the cooked macaroni into the cheese sauce and stir until all of the pasta is covered.
Notes
Store in an airtight container in the fridge for up to 3-4 days if not eating right away.
Nutrition
Serving: 1bowl | Calories: 671kcal | Carbohydrates: 64g | Protein: 26g | Fat: 34g | Sodium: 407mg | Fiber: 3g | Sugar: 6g
