Baked Mac and Cheese for One

Baked Mac and Cheese for One

185
amydoll 23

"This is a fast, easy to prepare, and filling meal. Once you try homemade mac and cheese, you'll never want the boxed stuff again. I cook mine in a soup crock."

Ingredients 30 m {{adjustedServings}} servings 469 cals

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Nutrition

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  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1046 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 400 degrees F (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 hot 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.
Tips & Tricks
Old School Mac 'N Cheese

This is homemade mac 'n cheese just like grandma used to make.

Classic Macaroni and Cheese

This classic, hearty mac and cheese is super simple and really tasty.

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Reviews 185

  1. 241 Ratings

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sgoode
3/26/2009

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!!!

Spyce
3/23/2009

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.

naples34102
5/25/2009

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!