Notice: I’m an affiliate for Amazon as well as other companies. Any links in this article may be affiliate links. I always appreciate it if you purchase something using my affiliate links. Doing so helps me to raise a little extra money that pays for the costs of running this site. And it allows me to continue bringing you quality content, all without costing you a thing! Thanks!
There are some days comfort food is called for. And for me, macaroni and cheese is one food that is very comforting. But I don’t want to buy boxed or frozen macaroni and cheese. And most recipes that are available serve way too many people. I’m also trying to create more recipes that are the perfect portion for one person. There are some times I just don’t want to fuss with leftovers. And for me, mac and cheese doesn’t always reheat well.
So I decided to create a version that is perfect for when I’m in the mood for macaroni and cheese but don’t want leftovers. It also uses whole food ingredients so I always know what is going into it!
Now, to be honest. I always add a bit of additional cheese to my mac and cheese. I like it extra cheesy. The recipe I created below was what I used the first time. But I typically add an extra tablespoon or two of cheese to give it that extra gooey goodness!
This recipe can be made gluten-free or grain free! To make gluten-free simply substitute gluten-free pasta, and use a thickener such as cornstarch, brown rice flour, or arrowroot powder. To make it grain-free, use lentil or chickpea-based pasta and thicken it with arrowroot powder.
I make this recipe two or three times a month now. It makes a great lunch on its own. Or sometimes I use it as a side dish. Either way, it’s always delicious!
Homemade Macaroni and Cheese for One
- 1/4 cup elbow macaroni You can use 2.5 ounces of any other pasta shape for this recipe as well.
- 1 tbsp butter
- 3 tsp whole wheat flour
- 1/2 cup milk
- 1/2 cup cheddar cheese shredded
- salt and pepper to taste
- 1/8 tsp ground mustard optional
- 1 pinch garlic powder optional
- In a medium saucepan cook the pasta according to package directions.
- Once the pasta is done cooking, transfer it to the strainer or a separate bowl
- Add the saucepan back to the burner and melt the butter over medium heat.
- Mix the flour in. When it's fully mixed it will have a paste-like texture. This will take at least 30 seconds.
- Add the milk in slowly, Whisk it into the butter and flour mixture so that any lumps have been broken up. Stir continuously until the mixture begins to thicken and bubble. This can take anywhere from 3-5 minutes.
- Remove the pan from the stove and add the cheddar cheese and stir until it's completely melted.
- Add the pasta back into the pan and stir thoroughly until the cheese is fully coating the pasta. Enjoy!