A quick recipe for mac and cheese for one. Easy, cheesy, and oh so good.
Is it lunchtime? Is it dinner time? Are you starving? Do you need a mac and cheese fix? Yes? Well, I’ve got just the thing for you: mac and cheese for one.
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!)
I grew up in a boxed mac and cheese household, and just like when I learned how to make homemade mashed potatoes, when I discovered how easy homemade macaroni and cheese was to make, I had no idea why we hadn’t just been making it from scratch all along.
It takes exactly the same amount of time, and if you keep a basic stocked kitchen, cheese and any sort of pasta in your house, YOU HAVE THE INGREDIENTS TO MAKE THIS.
Ingredient Notes
- Macaroni or pasta of choice: You can use traditional macaroni pasta if you have it or whatever pasta shapes you have on hand. Conchiglie, farfalle, and even larger tube pastas like penne or rigatoni will all work fine. Just pay attention to how you measure your pasta. This recipe calls for 2.5 ounces of pasta, which is 1/2 cup of macaroni, but different pasta shapes have different volume measurements, so if you don’t have a scale to measure your pasta, use a pasta weight to volume table like this one to make sure you’re using the correct amount.
- Salted butter: I call for salted butter here, but if using unsalted, simply add a generous pinch of salt and then adjust salt to taste when making the sauce.
- Shredded sharp cheddar cheese: Any cheddar cheese will work fine, but I prefer sharp cheddar because of the stronger flavor it gives the sauce. You can also try mixing in other melty cheeses like Pecorino Romano (my favorite!!), gouda, or gruyere.
- Milk: You can use any percentage milk you have on hand. The higher fat the milk, the richer and creamier your sauce will be.
How to Make Single-serve Macaroni and Cheese
- In a small pot, boil some pasta, and while that cooks, in a separate pot, stir together a little butter and flour. Whisk in milk until the sauce thickens and then add cheese.
- Add salt and pepper to taste along with a bit of cayenne and nutmeg if you’d like and then pour the sauce over the drained pasta and done!
In under 20 minutes, you’ll have rich cheesy mac and cheese for one, portion-controlled and so good you could cry. And if you are feeling extra hungry or want to make it for two or more, the recipe sizes up with just a slightly longer cooking time (see doubling notes).
Variations
Want to up your mac and cheese game? Try these upgrades:
- Hot dog & ketchup: 1/2 cooked hot dog + ketchup. You know what to do with them. (I do not approve of or endorse this upgrade, but everyone I know insists it’s delicious. 😉 )
- Sausage mac & cheese: 1/2 cup sliced smoked sausage browned in a skillet over medium-high heat. Transfer sausage slices to a paper towel-lined plate, and blot gently before stirring into your prepared macaroni and cheese.
- Short rib mac & cheese: Use the meat from 1 or 2 leftover braised short ribs and stir them into your mac and cheese.
- Deluxe mac & cheese: Generously butter both sides of a slice of white bread and use a serrated knife to slice it into 1-inch cubes. Pour your cooked mac and cheese into an oven-safe dish and sprinkle an additional 1/4 cup of shredded cheese over the top, followed by the bread pieces. Bake at 375°F for 5 to 10 minutes until bread is toasty.
FAQ
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.
More Single-serve Recipes
More Creamy Pasta Recipes
Quick Mac and Cheese for One
Ingredients
- 2.5 ounces (½ cup) uncooked macaroni or pasta of choice*
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- ½ cup milk any percentage
- ½ cup (2oz) shredded sharp cheddar cheese *
- Salt and pepper
- Pinch of cayenne optional
- Pinch of nutmeg optional
Instructions
- 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 to 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 (I do!), 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 and enjoy!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Amy says
I have had a bad cold and saw an ad for Mac n cheese and really wanted some. Found this recipe and it hit the spot.
Will definitely be making again as my husband and kids don’t like Mac n cheese so works well to make some just for me. I added red pepper flakes on top of mine and a bit of Parmesan cheese.
Tracy says
So glad you enjoyed it, Amy. Feel better soon!!
lauren says
i just made this. we wanted to try our new halloween pasta from aldi and settled on your recipe. unfortunately, all we had in the fridge was mexican cheese blend lol. so we used that. i added some extra salt and paprika to make up some more flavor. amazing recipe!!! move over kraft! lol
CM says
This is perfect! I double it for my two boys when they want mac and cheese since my husband and I can’t have dairy/gluten anymore and I don’t want to make a huge amount. It’s been a great, easy option!
Ingrid says
I made this recipe with my life skills group (all boys in Grade 11) and they devoured the whole pot!
Yaz says
Delicious!!! I made this today and topped it with panko breadcrumbs then baked in the oven for a few minutes to get a crunchy top. Tastes much better than the store sauces and mixes.
Tracy says
So glad you enjoyed it, Yaz!
Rebecca says
This recipe is perfect. I’m so happy right now! Sometimes you just need mac and cheese
Tracy says
Thanks, Rebecca! So glad it hit the spot!
Melissa says
I love homemade Mac and cheese but hate making a big pot, so I tried this and it was awesome! Mine seemed to have a bit too much sauce but that’s not a bad thing! I used low-fat milk and cheese, I also used seasoned salt rather than regular and a pinch of dry mustard. Amazing!
Simona Coneva says
I doubled the recipe and enjoyed this a lot! For me it was too saucy initially, so I boiled some additional pasta (I used whole wheat). Thank you for this keeper of a simple and delicious recipe!
Beth ST Germain says
This was just rated a 10 at dinner and the family said it was even better than Chick-Fil-A ( A huge compliment! ). I had cavatappi pasta so I weighed it out. When it was all mixed up, I put extra cheese on the top and stuck it under the broiler until it browned. This is definitely a keeper and super easy to make!
Tracy says
So thrilled to hear it, Beth!!
KayL says
This recipe is perfect. I have used different kinds of cheese (cheddar, Red Leicester) and have got great results each time. I also double the recipe. I like that this recipe uses staple ingredients (and no egg). Thanks for sharing this one!
Penny Pfoh says
So glad I came across your website! I basically stopped making mac & cheese because I end up with so many leftovers but I doubled this for supper last night for my husband and I. We really enjoyed the creaminess of the sauce and I added garlic powder and dried parsley. I took into consideration your comment about the pasta cutting the spices so added a good shake of seasoning salt. I agree there was a little too much sauce but we ate right through it! This will now be my go to recipe due to it’s ease. I ended up spending quite a bit of time looking through your other recipes (for 1 and for 2) and found other delights I plan on making soon.
Megan says
This is so good and easy
Tracy says
Thanks! Glad you enjoyed it!
Steve says
Needed a quick lunch meal for two Seniors. I added some smoked sausage. Easy to make. Will definitely make it again. #BakingMischief
Tracy says
So happy to hear it, Steve!!
Barbara says
It’s cold and wet, I’ve just returned home after three weeks of dealing with stressful family issues and I was in the mood for easy comfort food. This Mac and cheese really hit the spot. It was so easy to make and delicious. I substituted Smokey paprika for the cayenne, added a dash of mild mustard and used a sharp cheddar for the cheese. I will be making this one again, thanks.
Mags says
I have this recipe memorized and I make it all the time (the other recipe of yours I have memorized is the no chill chocolate chip cookies). I often make just the sauce for tater tots or cheese fries.
Tracy says
That makes me so happy to hear! Thanks, Mags!!
Isabella Jones says
Oh my goodness!! This was so good and easy – I’ve been craving mac and cheese all day but I’ve never made it before. Stumbled across this recipe and decided to try it, it didn’t disappoint!
I did make some changes: I used oat milk (it was all we had in), I added mozzarella, smoky cheddar and Parmesan, and I put it into an ovenproof dish at the end with some extra mozzarella on top and grilled it until the cheese went golden. SO GOOD. I had it with some chicken sausages on the side, it really was the perfect dinner. Thankyou!