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!
Homemade Single-Serve Macaroni and Cheese in a Mug
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
- Whole grain elbow macaroni
- Water
- Cheddar-Jack Shredded Cheese
- Splash of milk
Instructions
-
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).
Recipe Notes
NOTE: 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).
Enjoy!
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Cherise
I didn't have cheddar jack on hand but mixed a bit of grated cheddar with a triangle of laughing cow cheese and a bit of milk into a paste while the pasta was cooking and it turned out amazing! Great late night snack and gives my stovetop scratch mac and cheese a run for it's money on creaminess alone.
Melani
I used a little bit more water. Smaller shells. Had some heavy whipping cream left over . Added a tiny bit of butter and a sprinkle of dry mustard. Why buy the boxed stuff when this Mac N Cheese in a Mug recipe is a wiz to make. Will try this recipe on a larger scale when I figure out the amounts and time. Thanks for the recipe.
Katy
Just made this! It was perfect! I used white wheat pasta and cheddar cheese because the store I went to was sold out of both of the ingredients you suggested. I cooked mine a minute longer because my microwave is weak.
Thank you so much! It was absolutely delicious!
Laura Cl
The white barilla is whole grain as well. It's a different kind of wheat that doesn't sit on my stomach like a rock.
sandi
i'm going to try this with gluten free pasta! might take a little trial and effort but would make my life so much easier!
Brittany M
I used gluten free brown rice Tinkyada brand noodles. I may have had a different experience with white rice noodles or something, but the cooking time was about 10 min (with scheduled stops and stirring). It tasted very good though. I liked the portion of the noodles and though it went well as a side with our dinner tonight. I did double the cheese because....I'm like that :). Also! I used cheddar and it worked out fine and didn't clump. Thank you for the recipe!
Rebecca Tabellija
I'm trying this for lunch today I'll let you know how it is
Alexandra
Hi! I love your recipe! I tried doubling the measurements to make two servings but it got ruined 🙁 I was just wondering how would you go about making it for 2 people? Thanks!
Kaye
I add just a little butter with the cheese to make it taste richer. Adding dry mustard is nice too. As for cleaning up the mug...try putting a little the Dawn 5 minute soak detergent in the mug and gently filling with VERY hot water. Let the cup soak until the water is just warm, then scrub. The cheese should all come right off! It works for me.