Instant Microwave Macaroni and Cheese is a total game changer ~ this easy recipe makes a single serving ultra creamy mug of cheesy macaroni in just minutes, right in the microwave!
In the mood for something cheesy and comforting but don’t want to go through the trouble of cooking a traditional meal? This instant microwave macaroni and cheese for one is just the thing. In just a few minutes, you can whip up a creamy, cheesy mug of mac and cheese that’s every bit as satisfying as the stovetop version. Perfect for when you’re by yourself and need a fast, delicious meal in a jiffy.
What you’ll need
- a large mug
- at least 12 ounce capacity
- elbow noodles
- use whole wheat elbows for a bump in nutrition.
- shredded cheese
- whole milk
how does microwave macaroni and cheese work?
You’ll boil the elbow macaroni in just enough water to cook it, without any draining. This leaves an amount of starch that helps to thicken your cheese sauce when you stir in the milk and cheese.
There are no leftovers to tempt you into eating too much, or to go to waste, and it goes without saying this is a convenient and inexpensive way to get a quick snack. Kids can do it themselves after school, or in a dorm. If you like macaroni and cheese, you’re going to want to give this a try, trust me. It may take a few tries to get it right for your mug and your microwave, but it will be worth it.
How to make microwave macaroni and cheese
This is quick and easy, but fairly precise.
- Put 1/3 cup of elbow noodles into your mug. Add a scant 1/2 cup of water to it. Be sure to use a liquid measuring cup to measure your water. And by scant, I mean just shy of 1/2 cup.
- Basically you will microwave this mixture until the water has evaporated. In my microwave this takes about 4 minutes. Microwave it for 2 minutes to start, then stir. Then another minute, and stir again. Then a final minute, and the water should be absorbed. If not, microwave a bit more until it is.
- Stir in your milk and cheese, and microwave for a final 30-60 seconds. Stir very well to blend everything together into a creamy sauce, and enjoy.
best cheese for microwave mac and cheese
- We tried this many different ways, and found that the pre-packaged grated cheese made the creamiest sauce. I was stumped about that until I read the ingredients and saw that there is some starch added to prevent clumping in pre-shredded cheese. I think this may also help thicken the sauce.
- We tried grating our own cheeses and the sauce came out thinner.
Tips for making microwave macaroni and cheese
- Use a big enough mug. Mine is a 12+ ounce capacity.
- My microwave is a fairly standard 1000 watts. If yours is different you’ll have to tweak the timing.
- Use small elbow pasta, anything larger will not cook quickly enough.
- Whole milk seems to work best, although feel free to use cream or half and half for a decadent treat.
- Measure carefully and accurately according to the recipe directions. Use a liquid measuring cup for the liquid, and a dry measuring cup for the solids.
- Cook your noodles until all of the water has all been absorbed. Check carefully after the 4 minutes, and if there is still any water left in your mug, keep microwaving in short bursts until it is absorbed. Microwaves, like ovens, can be finicky.
- Use a 2 cup pyrex measuring cup instead of a mug if your mug is too small.
- Pre-packaged finely shredded cheese made the creamiest thickest sauce. If you are grating your own cheese, you might experiment with adding a pinch of cornstarch to the milk and cheese.
- Stir well after adding the cheese and microwaving for the final 30-60 seconds. The sauce will develop and get creamy as you stir. Your microwave macaroni and cheese will continue to thicken as it sits. You can reheat it briefly if you like.
- Once you’ve got the basic operation down, experiment to your heart’s content with different cheeses, etc.
This might just be the best kitchen hack ever!
The microwave is the unsung hero of quick and easy food, just check out my other microwave recipes!
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Microwave Mac & Cheese for One
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Equipment
- standard microwave oven
- 12 ounce microwave safe mug
Ingredients
- 1/3 cup small macaroni elbow noodles, uncooked!
- 1/2 cup water
- 1/4 cup whole milk
- 1/2 cup pre-packaged finely shredded cheese, we like a cheddar/jack blend
Instructions
- Put the macaroni and the water into a mug. Microwave on full power for 2 minutes. Stir. (Note: the water will boil over just a bit, that is fine)
- Microwave for another minute. Stir.
- Microwave for a fourth minute, and then check to see that all the water has been absorbed. If not, microwave a bit more, until it is gone.
- Stir in the milk and shredded cheese and microwave for a final 30-60 seconds. Stir well, and enjoy.
This is sheer brilliance – cannot wait to try this out!!!
I might be the lone voice of dissent, but I say NO!!
I guess if one needs Mac n cheese in a couple of minutes, which I guess is your point, ok…but I love Mac n cheese with good cheese and good milk.
I make it in one pot stovetop, single serving in about 15 minutes:
1/3 cup macaroni cooked as usual
drain and leave the mac in the pot
Sprinkle 1/3 T flour on the mac
Add 1/3 T butter
Add 1/3 cup milk (I only use Whole Milk …local dairy!)
Stir and let it thicken
Add 1/3 cup fresh grated cheese of your choice or a mix
Stir
Eat out of the pot if you want.
If you can wait another few minutes, top with bread crumbs and put under the broiler.
To each their own, but if I’m spending the calories on Mac n cheese it is going to be good Mac n cheese, i.e. good cheese. I know…my own hot button, but I very much dislike the pre-grated stuff.
Perfect for hungry kids after school. Or older people living alone or as you say a quick lunch stop. Trying this immediately.
Who would have thought? This is a little too dangerously delicious to know about…
What a great idea! Can’t wait to give it a try. Thanks for sharing, Sue.
yep this is the perfect recipe to stash away for a winter day when you need something warm in a fix. Love it. never ever thought to do it in a microwave before. Pinning this
Trying this one for lunch (well, maybe elevensies). Then plan to move on to smoked gouda “with a pinch.” Thanks Sue!
Whole milk always works best. 😉 This is brilliant! Love the idea. And where I shop the store brand shredded cheese is cheaper (but maybe a dime) than the block cheese. And I can’t distinguish between the two in a taste test. Weird. Anyway, terrific recipe — thanks.
I agree about the milk, but aren’t people touchy about the subject? I think the shredded cheese makes sense anyway because the whole point of this exercise is convenience 🙂
We’re leaving for almost a week or I’d be testing this right away! What a perfect recipe for college kids, as you mentioned that they can make it in their dorms! I’m going to try with my 4 cheese blend copycat recipe of TJ’s Diner Mac & Cheese with a little cornstarch and will report back! So excited!
Can’t wait to hear what you think, have a great trip!
What. This is insane. Mug cakes are one thing, but mug mac and cheese? I’m such a fan! Pinning & will try soon 🙂
I know really — I’d eat everything in a mug if I could 😉