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!
Microwave Mac & Cheese for One
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.
Shut up! This is so brilliant, I am going to run home from work and make it for dinner. I love mac n cheese but don’t want to be stuck with a big batch, nor do I really want to scarf the boxed stuff. So perfect. Thanks for the recipe!
HOLY COW THIS IS ABSOLUTELY DELICIOUS!! took a while for my noodles to cook but once they did, the whole process was super easy and the final product is fantastic!!!! thank you for this recipe!!!!
This is a great idea for my son who just moved in to a barracks. First time on his own and needs a few recipes for the microwave to save money on his food bill.
WOW this is good, I’ve made it a few times but whole milk seriously made a world of difference! This recipe is AWESOME.
I’m so glad to hear it, and I agree about the whole milk 🙂
Where has this been for the last 13 years of motherhood? Pinned and stumbled! What a fantastic idea.
I had to laugh, Heaven, I could have really used this with my youngest…she literally lived on the blue box stuff!
Will give it a try. And if you have a newwsletter sign me up.
Great idea. Think I will try mine with whole wheat pasta, evaporated milk (I use this in my traditional mac n cheese), some low-fat cheese, and some sundried tomatoes chopped.
I had the same wandering around the kitchen looking for “something” until I realized this was due to eating carbs for breakfast or lunch. Got rid of the carbs, got rid of the “munchies”
What the heck? My noodles will not get done and all the water keeps boiling out. Help?????
Try a different size cup, Cindy. A little water boils over, but the rest should stay in and cook the noodles.
I am insulin resistant so full fat cheese and milk don’t do so well with me. I’ve done a similar recipe using fat-free cheese and omitting the milk. Usually there is enough moisture on the cooked pasta to make the concoction thin enough. If you don’t have a large mug or if you wish to make several portions the recipe can be doubled or tripled. With the microwave this means also doubling or tripling the cooking time for the macaroni. Melting the cheese and getting the final meal hot is done by watching and testing periodically. The 30-60 seconds doesn’t necessarily need to be tripled!
Thanks Peter!