Mac N Cheese For One Recipes

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease an oven-proof soup crock or 1 cup baking dish.
• Fill a small saucepan with water, and bring to a boil. Stir in the macaroni; boil until cooked but still firm to the bite, about 8 minutes. Drain well, and reserve.
• In the same saucepan, melt the butter over medium-high heat. Stir in the flour, salt, pepper, onion powder, and milk; whisk until smooth. Cook, stirring, for 2 minutes. Reduce heat to low, and whisk in 1/3 cup cheese, mustard, Worcestershire sauce, and hot sauce. Stir in the cooked macaroni. Spoon the macaroni and cheese into the prepared dish. Sprinkle with bread crumbs and 1 tablespoon cheddar cheese.
• Bake, uncovered, until the cheese is melted and the macaroni is heated through, about 10 minutes.

Steps:

• In a saucepan, melt 1 tablespoon butter; stir in flour, salt and pepper. Whisk in milk until smooth. Cook and stir for 2 minutes. Reduce heat to low. Add the cheese, mustard, Worcestershire sauce and onion; stir until cheese is melted. Add macaroni. Transfer to a greased 1-cup baking dish. Sprinkle with saltines; dot with remaining butter. Bake, uncovered, at 350° for 15 minutes or until heated through.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until mixture is smooth. Slowly add half-and-half, whisking as it is poured in. Stir until sauce thickens slightly, about 3 minutes. Add Cheddar cheese, salt, Worcestershire sauce, mustard, pepper, and turmeric; whisk to combine.
• Drain macaroni and add to the cheese sauce. Stir until evenly coated.

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Fill a small saucepan with water and bring to a boil. Add pasta and let boil about 8 min or until the pasta is cooked but still firm. Drain & set pasta aside.
• 3. In the same saucepan, melt the butter over medium-high heat.
• 4. Stir in the flour, salt, pepper, and onion powder and stir until combined.
• 5. Add milk and whisk until smooth. Cook for about 2 minutes stirring constantly until mixture thickens.
• 6. Reduce heat to low. At this point, if using add the ground mustard, Worcestershire, or hot sauce.
• 7. Add cheese and stir until cheese melts and the mixture is smooth. Stir in the pasta.
• 8. Spoon into greased, oven-proof ramekin, soup crock, or small gratin dish. Sprinkle top with cheddar cheese, or bread crumbs if you wish (I use both!).
• 9. Place on a small baking sheet (in case it bubbles over), and bake for about 10-15 minutes until the cheese is melted and it is heated through.
• 10. *Note: There are so many ways you can vary this. You could use sauteed onions instead of the onion powder, or add bacon, etc. Let your imagination run wild! :)

Steps:

• In small bowl, combine crushed saltines with 1 tablespoon melted butter.
• In pot, melt remaining 1 tablespoon butter, then add flour, salt, and pepper.
• Whisk in milk until smooth and cook for 2 minutes.
• Lower heat and add all remaining ingredients, stirring until cheese is melted.
• Pour into greased 1 cup baking dish (ramiken) and sprinkle with buttered saltine crumbs.
• Bake at 350 degrees for 15 minutes.

Steps:

• In a large pot on medium-high heat, gently heat the milk to a simmer.
• Add in the elbow macaroni. Cook until the pasta is tender.
• Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
• Sprinkle with parsley and serve!
• Enjoy!

Steps:

• Preheat oven at 350°F.
• Cook pasta in boiling salted water until al-dente. Drain and set aside.
• Heat the milk in the microwave, on high for 1-1/2 minutes.
• In a medium saucepan, melt butter. Add salt, pepper and chopped onion. Sauté on medium heat, until the onion is transparent and soft, but not brown.
• Sprinkle the flour on top, and allow the butter to absorb some of it before stirring.
• Add the hot milk in 3 additions, stirring constantly. The mixture will get thick very quickly.
• After the final addition of milk, continue heating the mixture, on medium heat, stirring constantly, until thick and bubbly.
• *Remove from heat* and stir in the grated cheese, chives and red pepper flakes.
• Add the drained pasta and mix well.
• Fold in the cubed cheese.
• Pour into two greased onion soup bowls.
• Bake for 20 - 25 minutes.
• Allow to cool a bit before serving.