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Baked Mac and Cheese for One

Mac and cheese for one is quick and easy to prepare. Once you try this homemade mac and cheese, you'll never want the boxed stuff again. I cook mine in a soup crock.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine American
Servings 1 people
Calories 3423.6 kcal

Equipment

  • 1 Oven-proof 1-cup baking dish Or soup crock
  • 1 Small Saucepan
  • 1 Whisk
  • 1 Colander For draining macaroni
  • 1 Measuring spoons/cups For accurate ingredient portions

Ingredients
  

Main

  • 3 tablespoons uncooked macaroni pasta
  • 1 tablespoon butter
  • ½ cup milk
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
  • ⅛ teaspoon onion powder
  • 1 pinch pepper
  • ⅓ cup shredded Cheddar cheese
  • ⅛ teaspoon ground mustard
  • 1 dash Worcestershire sauce
  • 1 dash hot sauce
  • 1 teaspoon bread crumbs
  • 1 tablespoon shredded Cheddar cheese

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C). Grease an oven-proof soup crock or 1-cup baking dish.
  • Bring a small pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • Melt butter in the same pot over medium-high heat. Whisk in milk, flour, salt, onion powder, and pepper until smooth. Cook and stir for 2 minutes. Reduce the heat to low, then whisk in 1/3 cup Cheddar, mustard, Worcestershire sauce, and hot sauce.
  • Stir in cooked macaroni until coated, then transfer to the prepared dish. Sprinkle with bread crumbs and 1 tablespoon Cheddar.
  • Bake, uncovered, in the preheated oven until macaroni is heated through and cheese is melted, about 10 minutes. Fitzy

Notes

For a richer, sharper flavor, consider using aged sharp Cheddar cheese. To prevent a grainy sauce, ensure the roux (butter and flour) cooks for at least 1-2 minutes before adding the milk, and whisk continuously. When adding the cheese, remove the pot from direct heat or ensure the flame is very low to prevent the cheese from seizing. Cooking the pasta al dente is crucial as it will continue to cook slightly in the oven; overcooked pasta will become mushy. A sprinkle of paprika with the breadcrumbs can add a lovely color and subtle warmth to the topping.