Baked Mac and Cheese for One Recipe -
Baked Mac and Cheese for One Recipe
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Baked Mac and Cheese for One
See how to make creamy mac-and-cheese in individual portions. See more
  • READY IN 30 mins

Baked Mac and Cheese for One

Recipe by  

"This is a fast, easy to prepare, and filling meal. Once you try homemade mac and cheese, you'll never want the boxed stuff again. I cook mine in a soup crock."

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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat an oven to 400 degrees F (200 degrees C). Grease an oven-proof soup crock or 1 cup baking dish.
  2. 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.
  3. 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.
  4. Bake, uncovered, until the cheese is melted and the macaroni is heated through, about 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2009

First time I have been inspired to post a review despite using the site for a couple of years now. I needed to use up an opened box of elbow macaroni and found this 'recipe for one.' This mac-n-cheese recipe was absolutely delicious. Loved the flavor and texture - very creamy. Some 'scratch' mac-n-cheese recipes seem to require too much flour or baking time and the texture can be very grainy. Not this one! Only changes - I omitted the worcestorshire and used a little extra cheese on top. Now, I just need to scale the recipe to serve several people and I will proudly prepare it for our next family gathering. Yummy!!!

Most Helpful Critical Review
May 25, 2009

My very favorite macaroni and cheese is....Kraft!...doctored up with....Velveeta! I don't have mac and cheese often and on the rare occasions I do none of the homemade recipes I've tried have ever held a candle to that boxed stuff and this recipe was no exception. The flavor was okay - I used a mix of mild cheddar (for creaminess), sharp Cheddar and Gruyere (for flavor), and skipped the bread crumbs. But I have to agree with "love my kids" who commented she'd add more macaroni in the future. There was just too much heavy sauce which totally overwhelmed the macaroni. I will still be on the look-out for something that beats that little blue box!

Mar 23, 2009

Since I was only cooking for myself today, this recipe was right on time. I pretty much followed the recipe except I baked it longer and at 425 degrees because I like my mac & cheese browned on the bottom and edges. The recipe isn't real cheesy but the onion powder and other spices gives it a nice flavor boost. Just taste the cheese sauce before adding the macaroni and if it isn't cheesy enough, just add more. I'm counting calories so I thought it was just right. I used panko breadcrumbs which always add a nice crunch. As I was eating, I thought about adding a little chopped broccoli to the dish when I make it again for a quick broccoli mac & cheese dish. I baked it in one of my mini au gratin dishes, and it fit perfectly. A really nice recipe that I will make again.

Feb 20, 2010

Awesome! I get a hankering for mac and cheese every once in a while, and BF detests it (what's wrong with him?!?!) so I can never make it for dinner. I make this for myself for lunch now to cure my craving. Any pasta will do really, penne/ziti is actually my fave, but I use whatever's on hand. I adjust if a bit by adding a sprinkle of smoked paprika, and prefer to use a non-vinegary hot sauce, not tabasco for this one. Instead of breadcrumbs I sprinkle french fried onions on top, then the cheese and bake... SO GOOD!!! Be sure, as with any roux based sauce, that you let it thicken properly (before adding the cheese), otherwise you will end up with it 'soupy' as one reviewer described... Use the 2 minutes as a guideline, but if it's still thin, give it another minute or 2 til it looks right. Would definately scale this up and serve to guests, especially around the holidays! UPDATE: I now use the cheesy sauce (double amts) in my tuna casserole and it's AWESOME... try it! DOUBLE UPDATE: I don't suggest making this ahead of time... I scaled it up and made it an hour or so before baking and it wasn't as smooth as it is when you bake it right away, the sauce kind of starts to coagulate... I did however adapt the recipe to be gluten free for a friend with celiacs by using brown rice macaroni and white rice flour (just know that a gluten free roux is thinner, but it bakes up ok in the end). She said it was really good and hadn't been able to have mac N cheese for a looong time.

Mar 31, 2009

This recipe is darned close to my personal one- it's nice to see a "mini-mac" recipe! Real macaroni and cheese is about good, comforting REAL food. Good food, good recipe- kudos to you, for a great alternative to the boxed kind!

Feb 11, 2011

Fantastic, creamy, and satisfying mac-n-cheese with this quick and easy recipe. The Hubster loved it and said it was the best he's ever had. Didn't change a thing and will definitely be making this one again. Since it's just the two of us, I love that I can make single servings and we don't have an enormous amount of leftovers to deal with. Thanks for the great recipe! :)

Aug 10, 2009

Quite salty and not very cheesy. Best to let it sit for 10-15 minutes after baking to solidify the sauce and avoid eating macaroni and cheese soup.

Oct 05, 2011

Why would anyone make one serving of mac n cheese that requires all this work? I scratched my head at thought of measuring out only 3 TBS. of uncooked pasta? You can still make this a mac n cheese for one, but make 3 or 4 portions of them at once, freezing the rest. The measurements on this recipe need to be quadrupled and made into FOUR one-serving portions. You prepare ONCE and eat FOUR TIMES!


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  • Calories
  • 469 kcal
  • 23%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 30 g
  • 46%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 1046 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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