It’s no secret that I love Mac’n’Cheese, but my ultimate recipe really is quite a lot of faff. Two pans (one for pasta, one for sauce), a baking dish, grilling – it all adds up to an awful lot of washing up for what is supposed to be a simple and comforting dish. Worth it, but sometimes I need a quick fix. I’ve been playing about with single-serving microwave mac’n’cheese recipes for agessss now. And here’s the result.
Now, it took me a while to get the hang of this and then, when I had, we went and got a new microwave and all my practised timings went out of the window. So it’s worth playing around with if it doesn’t work first time. I would also recommend sticking to actual macaroni shapes as opposed to anything bigger, otherwise it won’t quite be covered by the liquid. Even if it doesn’t quite work, the results are pretty yummy – this has been quite a calorific recipe journey!
- 50g macaroni shapes
- 3-4 tablespoons milk
- 50g cheddar
- 1 pinch of cornflour (you only want a tiny amount)
Tip the pasta into a microwaveable mug, and add 60g of cold water. Microwave for 90 seconds, stir and microwave for another two minutes (stirring every thirty seconds, adding more water if necessary. After this time your pasta should be cooked.
Meanwhile finely grate the cheddar. Sprinkle over the cornflour and toss so that the cornflour is equally distributed amongst the cheddar. Add the milk to the pasta, followed by the cheese and stir well. Microwave for another 30 seconds and give it a final stir – everything should be cooked, hot, creamy and melted. Season with a little salt and pepper (I also add in a bit of a kick with some mustard).
Have you ever made a microwaveable meal? What’s your go-to Mac’n’Cheese recipe?
