Microwave Macaroni And Cheese For One Recipes

MICROWAVE 5-MINUTE MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Mix the macaroni, water, and salt in a microwaveable mug.
• Microwave for 2-3 minutes, then stir.
• Add the milk, cheese, salt, and pepper, then stir.
• Microwave for another 30 seconds, stir, and garnish with a sprinkle of chives.
• Enjoy!

MICROWAVE MAC AND CHEESE

Steps:

• Stir the macaroni, 1 cup of the milk and 1/4 teaspoon salt in a microwave-safe 4-quart bowl. (It is important that you use a bowl large enough to prevent the milk from boiling over.) Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) for 4 minutes in either an 1,100- or a 700-watt oven. Uncover (be careful to avoid the hot steam) and stir. Cover and microwave on high (at 100 percent power) until the macaroni is about two-thirds cooked, a little harder than al dente, 1 1/2 minutes in an 1,100-watt oven or 3 1/2 minutes in a 700-watt oven.
• Add the remaining cup of milk, American cheese, Jack cheese, Parmesan, cream cheese and mustard. Stir well, cover tightly and microwave on high (at 100 percent power) until all the cheeses have melted, 4 minutes in an 1,100-watt oven or 4 1/2 in a 700-watt oven. Stir until thoroughly combined. If there are still some pieces of unmelted cheese, microwave again, covered, in 30-second increments. (The sauce will continue to thicken as it sits.) If desired, transfer to a decorative dish for serving.

MACARONI AND CHEESE FOR ONE

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.

ONE BOWL MICROWAVE MACARONI AND CHEESE

Steps:

• Combine the pasta, water and salt in a microwave-safe bowl.
• Microwave on HIGH in 2 minute intervals until the pasta is al dente, stirring between each interval. This should take about 6-8 minutes total. If the pasta absorbs all the water before the pasta is cooked, add another 2 tablespoons of water.
• Stir in the milk and the cheddar cheese. Microwave on HIGH in 30 second intervals until the cheese has melted into a creamy sauce, stirring between each interval for about 1 to 1 1/2 minutes total. For a creamier sauce, add an extra tablespoon or two of milk and cheese.
• OPTIONAL ADD-INS: Add any of these along with the milk and cheese: diced onions, diced peppers, diced tomatoes, shredded leftover meat, a few tablespoons of salsa, 1/4 teaspoon dried mustard, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika.

MICROWAVE MACARONI AND CHEESE

Steps:

• In a 2-qt.
• microwave-safe dish, combine the first seven ingredients.
• Cover and microwave on high for 3 1/2 minutes; stir.
• Cover and cook at 50% power for 4 minutes for until mixture comes to a boil, roating a half turn once.
• Combine flour and milk until smooth; stir into macaroni mixture.
• Add cheese.
• Cover and cook on high for 6-8 minutes or until the macaroni is tender and sauce is bubbly, rotating a half turn once and stirring every 3 minutes.

MICROWAVE MACARONI AND CHEESE FOR ONE

Steps:

• Place macaroni and water in a bowl, Stir.
• Microwave 6 minutes, stir every 2 minutes.
• Add cheese and milk, stir.
• Microwave to melt cheese.

MICROWAVE MACARONI AND CHEESE

Steps:

• In a large pot with boiling salted water cook the elbow macaroni until al dente. Drain and set aside.
• In a 2-quart microwave-safe covered casserole dish, cook the onions and butter or margarine on high for 3 to 4 minutes.
• Add the cooked and drained pasta, milk, and cubed cheese and stir. Cook for 11 to 12 minutes on high, stirring well after 4, 8, and 11 minutes. The mixture will still be runny at this stage. Add salt and pepper to taste.
• Let stand for 5-8 minutes before serving. The sauce will thicken as it cools slightly.

MICROWAVE MAC 'N' CHEESE

Steps:

• Find a mug that holds twice the volume of your dry pasta - the bigger, the better. Add the macaroni and your liquid of choice. Cover with cling film and pierce 3 times. Stand the mug in a microwave-proof bowl to catch any spillages, and cook in the microwave on High for 2 mins. The liquid will bubble up and over the sides, so tip any liquid from the bowl back into the mug (be careful as it will be very hot) and give it a good stir. Leave to stand for 1 min.
• Repeat twice more or until the pasta is cooked (it may take longer depending on the pasta), then remove from the microwave. Stir through the butter, cheese and spinach or Marmite, if using. The heat from the pasta should melt the cheese and wilt the spinach, but if not, pop back in the microwave for 30 secs.

MICROWAVE MACARONI AND CHEESE

Steps:

• Cook macaroni in a pot on the stove until el dente. Drain and set aside.
• While cooking the pasta, grate the cheese and set aside. In a 4 cups glass measuring cup melt the butter for 45 seconds on high. stir in the flour, salt, Worcestershire, mustard and pepper. Warm the milk on high for 1 minute or until warm. Gently stir milk into flour mixture. Cook on high for 3 minutes, stirring once during cooking. Stir, cook on high for 1 minute or until smooth and thickening. Blend in the cheese. Stir until melted.
• In a 1 1/2 quart micro-proof casserole combine sauce and cooked macaroni.
• The original recipe calls for only 1 1/2 cups of cheese being added to the sauce and the other 1/2 cup being mixed with the cracker crumbs and place on top. We never have.
• Cook on 60 (bake) 5 to 6 minutes or until mixture is bubbling. Let stand, covered, 5 minutes before serving. If it turns out to thick add additional milk.

MICROWAVE MACARONI CHEESE

Steps:

• Put the pasta in a ceramic or glass microwavable bowl. Pour over 700ml boiling water and cook for 2 mins on high; stir and repeat twice more (6 mins in total). Drain the pasta and return it to the bowl.
• Put the cornflour and 1 tbsp milk into a jug and stir to make a paste. Add the remaining milk and mix well. Pour over the pasta.
• Mix in the mustard, along with the grated gruyère and cheddar, and stir well. You can cook the pasta in the same bowl or tip it into a microwavable serving dish.
• Cook on high for 5 mins, stirring halfway through. Sprinkle over the parmesan and dot with small pieces of butter. Cook for a further 2 mins, then serve with a good grating of black pepper, if you like.