Homemade Single-Serve Microwave Macaroni and Cheese in a Mug!

I had hoped to share a couple of projects with you, but this week had kind of gotten away from me! Does that ever happen to you, too? Instead, I have one of my favorite recipes to share with you today~ Homemade Single-Serve Microwave Macaroni and Cheese. Not only is this creamy and delicious, but it is SO much healthier than the store bought kind! I love that I can give Ella mac & cheese without the chemicals from the boxed kind. And, yet it is just as quick and easy to make! 
Several months ago, I had seen a couple of recipes for this and I tried all of them. I wasn’t pleased with any of them, so I made up my own recipe. It is seriously SO creamy and good! And, trust me… it is super easy!
You will need:

A large mug or bowl (I use a big soup mug)
Whole grain elbow macaroni
Cheddar-Jack  Shredded Cheese
Splash of milk
**I have tried several different types of pasta/cheese combinations, and this my favorite by far. It is so creamy,yet the pasta is still nice and firm. Please note: if you use different ingredients, your results may be a bit different. For example, white pasta usually takes a little less time to cook. Just keep an eye on it, and you will be fine!** 
In a microwave safe {big} mug or bowl (make sure it is a big one or it will boil over), put 1/3 cup whole grain elbow macaroni and 1/3 cup + 1/4 cup water (If you have a stronger microwave than mine, you may need more water… just play with it adding a couple extra Tbs at a time). Microwave for 6 minutes, stirring at 4 minutes, 2 minutes, and 1 minute. 
(Microwave times may vary depending on the strength of your microwave. Mine is fairly average I think. You may want to check it at the 1 min interval to make sure it hasn’t dried up if you have a stronger microwave~ stronger microwaves will need a bit more water) 
The pasta should be cooked and there will be a tiny bit of thick pasta water in the bottom. Leave this water. 
Add a heaping 1/3 cup shredded Cheddar Jack cheese (pictured above). Return to the microwave for 30 to 45 seconds to melt the cheese. 

Stir well, adding a small splash of milk (maybe 2 teaspoons).

Be sure to come back tomorrow for our Springtime Blog Progressive Dinner with all of our favorite spring recipes! There will also be a HUGE giveaway!
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  1. says

    Look yummy!

    Also, I just clicked your “follow me on Pinterest” link and, lady, you have got a CRAZY number of pins! Holy gracious! I’m so pumped to follow along :)

  2. says

    My microwave must be stronger than yours. I need to add more water next time. Pasta wasn’t cooked completely but still tasted good.

  3. says

    My 2 year old and I just made this for lunch. It turned out great! We added peas and diced ham and it made a very well rounded lunch. It was actually better than the stuff I make from scratch with a white sauce! And my son really enjoyed making it (and eating it!). Thanks!

    P.S. Found you from Pinterest.

  4. says

    Hi Sarah! When I use a different kind of cheese, it tends to do that. That is why it is really important to use the Cheddar-Jack cheese. It makes it creamy enough to not do that. Thanks!

  5. says

    This is pure genius. I don’t know how it never occurred to me all those times that I was eating hard, undercooked processed powder stuff. Thanks for thinking of it!

  6. says

    I made this and it was great! My problem was cleaning the cup after, the cheese really stuck to it and took tons of hot water and scrubbing and theres still a little residue left on the bottom. Is this perhaps from being over-cooked? Or does it typically happen?

  7. Elena says

    Wow! I was surprised at just how yummy this came out! I did add more water and more time to cook the macaroni (I used mini shells). I also added a pinch of salt to the water. So easy, so good! Thank you!

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