Microwave Mac and Cheese
This Microwave Mac and Cheese is ultra creamy, cheesy, and ready in just 5 minutes, with no stove required. Made with simple ingredients, it’s the perfect single-serve comfort meal for busy days, late-night cravings, or when you just don’t feel like cooking!
Equipment
Ingredients
- ½ cup dry pasta, such as elbow noodles
- ½ cup water
- Pinch of salt
- ½ cup shredded cheddar cheese (you can use more or less cheese depending on your tastes)
- 1 tablespoon milk, any kind (I used 2%)
- Garlic powder, onion powder, paprika, etc, for seasoning, if desired
Instructions
- In a 16-ounce (or larger) microwaveable mug or bowl, add the pasta, water, salt, and stir to combine. Note: The water will boil up and most likely over, so it is important to use a large mug or bowl. I like to place the mug in a larger bowl so that it will catch the water when it boils over. Just let it continue to overflow in the microwave, as it will cook the noodles, but be sure that not all the water evaporates before the noodles are cooked.
- Microwave for 2 minutes, then remove and stir. Place back into the microwave and heat for another 2 minutes, then remove and stir. If the noodles aren’t softened to al dente, continue to microwave in 2 minute intervals, or until noodles are softened and cooked through. You may need to add more water if it is absorbed before the noodles are softened. Note: Microwave times/watts vary, so yours may take longer to cook. As long as the noodles are covered with enough water and it continues to boil, it absolutely WILL cook the noodles. My noodles were cooked in 5 minutes, 30 seconds, but all microwaves are different.
- Once the noodles are ready, stir in the shredded cheese, milk, and seasonings (if using). If needed, microwave for another 30 seconds to 1 minute, or until the cheese is melted. Enjoy immediately.
Notes
- This mac and cheese is best eaten right away.
- See my tips and tricks for making this mac and cheese above the recipe box.