Baked Mac and Cheese for One140 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“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.” - by amydoll
Original recipe yields 1 serving
- Preheat an oven to 400 degrees F (200 degrees C). Grease an oven-proof soup crock or 1 cup baking dish.
- 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.
- 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.
- Bake, uncovered, until the cheese is melted and the macaroni is heated through, about 10 minutes.
Amount Per Serving (1 total)
- 469 cal
- 30 g
- 30 g
Based on a 2,000 calorie diet
Reviews (140)Rate This Recipe
"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..." See more 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!!!"
"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 b..." See moreottom 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."
"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 hel..." See mored 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!"
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