Mac and Cheese for One
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Elbow macaroni in a quick homemade sharp cheddar sauce, made in one small pot.
Ingredients
- 2 ounces uncooked elbow macaroni (about ½ cup)
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- ½ cup whole milk
- ½ cup shredded sharp cheddar
- ⅛ teaspoon dry mustard
- ⅛ teaspoon kosher salt only if needed
Equipment
- saucepan
- whisk
Directions
- Cook the macaroni in a 1-quart saucepan of boiling salted water for 7 to 8 minutes, or as the package directs, until al dente. Drain it and wipe out the pan.
- Melt the butter in the pan over medium heat. Whisk in the flour and cook for 1 minute.
- Add the milk a little at a time, whisking so it doesn’t lump. Cook for about 2 minutes, until thickened.
- Take the pan off the heat and stir in the cheddar and dry mustard until melted. Taste and add the salt only if it needs it.
- Stir in the macaroni until it’s coated and serve hot.
Notes
2% milk or unsweetened almond milk also works in place of whole milk.
Nutrition
Serving: 258g | Calories: 644kcal | Carbohydrates: 56g | Protein: 25g | Fat: 35g | Saturated Fat: 20g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 811mg | Potassium: 345mg | Fiber: 2.1g | Sugar: 8g | Vitamin A: 1254IU | Vitamin C: 0mg | Calcium: 557mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); uncooked elbow macaroni counted as dry pasta, ⅛ teaspoon dry mustard counted as ground mustard seed. Brands and portions vary, so use it only as an approximation.