Dinner is just 15 minutes away with this easy single serving mac and cheese. It's versatile, delicious, and made with a handful of pantry ingredients. Enjoy it as is or add a side for a filling meal.
Large saucepan optional-if cooking pasta and sauce at same time
Colander
whisk
Large serving spoon
Measuring cups, spoons
Ingredients
water
1teaspoonkosher saltor to your preference
⅔cupmacaroni noodles
1teaspoonbutter
2teaspoonsflour
pinchPaprikaoptional
¼cupmilk or cream
½cupshredded cheddar cheese
1Tablespoonparmesan cheese
Instructions
Cook ⅔ cup pasta in small-medium sized pot over high heat. Cook according to package directions, until al dente. Set aside, covered.
Melt 1 teaspoon butter in same pot over medium-low heat. Once melted, add 2 teaspoons flour, pinch of paprika (optional). Whisk until paste forms.
Once paste has formed, whisk in ¼ cup milk or cream. Whisk until smooth. Add ½ cup shredded cheddar cheese and 1 Tablespoon parmesan cheese. Stir until smooth.
Once sauce is smooth and thickened, add pasta back to it. Combine until all noodles are coated in sauce, add a dash of milk to thin it out if necessary. Serve immediately.
You don't have to just use cheddar cheese and parmesan. Gruyere and sharp cheddar are also great in mac & cheese. Use what you have on hand or like best.
Substitute the milk for cream or use whatever milk/cream you have.
Make your sauce in the pasta pot after cooking the pasta, or in a large skillet while pasta is cooking. Either works.
Top with skillet breadcrumbs (like from this Chicken Parmesan Pasta recipe) or add uncooked breadcrumbs and broil in the oven.
Optional Add-Ins: Dash of garlic salt, red pepper flakes, etc.