Mac and cheese for one is quick and easy to prepare. Once you try this homemade mac and cheese, you'll never want the boxed stuff again. I cook mine in a soup crock.
Ingredients
- uncooked macaroni pasta: 3 Tbsp
- butter: 1 Tbsp
- milk: 0.5 cup
- all-purpose flour: 1 Tbsp
- salt: 0.25 tsp
- onion powder: 0.125 tsp
- pinch pepper: 1 piece
- cheddar cheese: 0.33333 cup (shredded)
- ground mustard: 0.125 tsp
- dash Worcestershire sauce: 1 piece
- dash hot sauce: 1 piece
- bread crumbs: 1 tsp
- cheddar cheese: 1 Tbsp (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Grease an oven-proof soup crock or 1-cup baking dish.
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Bring a small pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
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Melt butter in the same pot over medium-high heat. Whisk in milk, flour, salt, onion powder, and pepper until smooth. Cook and stir for 2 minutes. Reduce the heat to low, then whisk in 1/3 cup Cheddar, mustard, Worcestershire sauce, and hot sauce.
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Stir in cooked macaroni until coated, then transfer to the prepared dish. Sprinkle with bread crumbs and 1 tablespoon Cheddar.
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Bake, uncovered, in the preheated oven until macaroni is heated through and cheese is melted, about 10 minutes. Fitzy
