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
Video
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.
can you make it in a video??? youtube??
Oh gosh I know, I need to!
Could you please convert these to uk measurements as I can’t find conversions online. It would be much appreciated. The recipe looks so good!!
1/2 C = 113 grams
1/3 C = 75 grams
1/4 C = 57 grams
It’s just ratios, you can figure this out on your own. The only thing you would need to pay attention to is the pasta.
Metric system is a huge pain in the ass … Get your shit together america
I just tried this and it was so good. It took my microwave about 7 minutes to absorb the water, and I used pre-shredded aged cheddar. Creamy and very flavourful, but somehow not heavy ? What a fantastic idea! I dislike reheated mac & cheese (the consistency is weird to me) I can’t wait to make this at work next week…my coworkers are going to be so jealous!
I’m glad you liked this Kathryn, and I so agree about reheated mac & cheese 🙂
OMG what have you done? Winter weekday lunches will never be the same. Or my waistline… TFS this crazy wonderful recipe!
Helen
This did not work in my microwave at all with this amount of water and timing….needed much more of both. Had to move the pasta to the stove add water and continue to cook. Once it was done added the cheese, but need more liquid than directed again to get creamy. Too bad, I really wanted this to work in the micro……my college son lives for mac and wants it with every meal if he can finagle it :)))
Every microwave is different, Linda…and make sure you use the small elbow noodles, I’ve noticed bigger pasta does not work.
I had a bit of problem with the water bubbling over top of the mug (it was a pretty large mug that holds about 2 cups) and had to resort to 30 secs spurts instead of a minute.
So what would be the difference in the recipe if I used 2% instead of whole milk?
You can use either Anna. I would say that skimmed milk might be a little more watery.
Make sure if you are buying store bought shredded cheese to check the ingredients. Some are coated with cellulose instead of starch. The ones with cellulose do not melt early as well.
I you want to make this with cheese you are shredding yourself try using a little bit of Wondra flour instead of cornstarch. It is great for preventing cheese sauces from separating and keeps them creamier.
Great suggestion Brandon, I’m a big fan of Wondra, I always have it right by the stove.
Thanks a million for this! I looove mac and cheese, but dislike resorting to the boxed stuff and my many previous attempts (both mugs and traditional stove top recipes) have been subpar. This was great and worked a treat following the recipe to the letter.
I used extra sharp/mature cheddar in mine grated from a block using a microplane and added a pinch of himalayan sea salt and a pinch of corn starch. Just for funsies, I cut up half an avocado into small pieces and stirred it in until it semi-melted and half incorporated itself into the sauce. Delish!
This will definitely be a staple in our household, and it’s perfect for pregnant ladies out there that want wholesome food fast with little fuss. 🙂
Yay! Thanks for letting me know Jessica <3