Cheesy Macaroni Bake for One

    (292)
    30 minutes

    This is a quick and easy dish when you are only cooking for one. It can be either a very satisfying snack or serve with some steamed greens for a quick after-work dinner.


    242 people made this

    Ingredients
    Serves: 1 

    • 20g uncooked macaroni
    • 2 tablespoons butter
    • 1 tablespoon plain flour
    • 1/4 teaspoon salt
    • 1 pinch pepper
    • 1/8 teaspoon onion powder
    • 1/2 cup (125ml) milk
    • 1/3 cup (40g) grated cheddar cheese
    • 1/8 teaspoon ground mustard
    • 1 dash Worcestershire sauce
    • 1 dash Tabasco sauce
    • 1 teaspoon bread crumbs
    • 1 tablespoon grated cheddar cheese

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat an oven to 200 degrees C. Grease an oven-proof soup crock or 1 cup baking dish.
    2. Fill a small saucepan with water and bring to a boil. Stir in the macaroni; boil until cooked but still firm to the bite, about 8 minutes. Drain well and reserve.
    3. In the same saucepan, melt the butter over medium-high heat. Stir in the flour, salt, pepper, onion powder and milk; whisk until smooth. Cook, stirring, for 2 minutes. Reduce heat to low, and whisk in 1/3 cup cheese, mustard, Worcestershire sauce and Tabasco sauce. Stir in the cooked macaroni. Spoon the macaroni and cheese into the prepared dish. Sprinkle with bread crumbs and 1 tablespoon cheddar cheese.
    4. Bake, uncovered, until the cheese is melted and the macaroni is heated through, about 10 minutes.

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    Reviews and Ratings
    Global Ratings:
    (292)

    Reviews in English (224)

    by
    147

    First time I have been inspired to post a review despite using the site for a couple of years now. I needed to use up an opened box of elbow macaroni and found this 'recipe for one.' This mac-n-cheese recipe was absolutely delicious. Loved the flavor and texture - very creamy. Some 'scratch' mac-n-cheese recipes seem to require too much flour or baking time and the texture can be very grainy. Not this one! Only changes - I omitted the worcestorshire and used a little extra cheese on top. Now, I just need to scale the recipe to serve several people and I will proudly prepare it for our next family gathering. Yummy!!!  -  25 Mar 2009  (Review from Allrecipes USA and Canada)

    by
    133

    Since I was only cooking for myself today, this recipe was right on time. I pretty much followed the recipe except I baked it longer and at 425 degrees because I like my mac & cheese browned on the bottom and edges. The recipe isn't real cheesy but the onion powder and other spices gives it a nice flavor boost. Just taste the cheese sauce before adding the macaroni and if it isn't cheesy enough, just add more. I'm counting calories so I thought it was just right. I used panko breadcrumbs which always add a nice crunch. As I was eating, I thought about adding a little chopped broccoli to the dish when I make it again for a quick broccoli mac & cheese dish. I baked it in one of my mini au gratin dishes, and it fit perfectly. A really nice recipe that I will make again.  -  20 Mar 2009  (Review from Allrecipes USA and Canada)

    by
    110

    My very favorite macaroni and cheese is....Kraft!...doctored up with....Velveeta! I don't have mac and cheese often and on the rare occasions I do none of the homemade recipes I've tried have ever held a candle to that boxed stuff and this recipe was no exception. The flavor was okay - I used a mix of mild cheddar (for creaminess), sharp Cheddar and Gruyere (for flavor), and skipped the bread crumbs. But I have to agree with "love my kids" who commented she'd add more macaroni in the future. There was just too much heavy sauce which totally overwhelmed the macaroni. I will still be on the look-out for something that beats that little blue box!  -  22 May 2009  (Review from Allrecipes USA and Canada)

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