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Stovetop Mac and Cheese for One

Stovetop Mac and Cheese for One

A quick, creamy mac and cheese made in a single pot on the stovetop, sized perfectly for one person. Ready in under 20 minutes with pantry staples, no baking required.

1
Servings
5m
Prep
12m
Cook
620
Calories
22g
Protein
This recipe uses a simple cheese sauce built directly in one pot. Perfect for a weeknight dinner or lunch when you want comfort food without the fuss of a full casserole.
Americanweeknightcomfort-foodquick-dinner

Ingredients

Equipment

  • 1 small saucepan or skillet (8-10 inches)
  • 1 wooden spoon or silicone spatula
  • 1 measuring cup
  • 1 colander or fine-mesh strainer
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Steps

  1. 1. Prep

  2. 2. Cook the Pasta

  3. 3. Make the Sauce and Finish

Mac and Cheese Without Flour

If you prefer to skip the roux, you can make a simpler version using cream cheese or evaporated milk instead. Cream cheese melts smoothly into hot pasta without needing flour as a thickener, creating a rich sauce in just a few minutes. This method works best if you warm the cream cheese gently to avoid clumping.

Small Batch Baked Mac and Cheese

Want to bake this instead? Transfer the cooked pasta and cheese sauce to a small oven-safe dish, top with breadcrumbs or crushed crackers, and bake at 375°F for 8-10 minutes until golden. This gives you a crispy top while keeping the creamy interior, perfect if you have a toaster oven.

Mac and Cheese With Cream Cheese

For an even creamier texture, replace half the cheddar with cream cheese (about 0.25 cup). Add it after the sauce thickens but before stirring in the regular cheese. Cream cheese adds richness and prevents the sauce from becoming grainy, especially if reheated later.

Frequently asked questions

Can I make this without flour?
Yes. Use 0.25 cup cream cheese instead of the flour and butter roux. Heat the milk gently, then stir in cream cheese and cheddar until melted. Skip the roux step entirely for a quicker version.
What cheese works best for stovetop mac and cheese?
Sharp cheddar is ideal because it melts smoothly and has strong flavor. You can also use a mix of cheddar and gruyere, or add a tablespoon of cream cheese for extra creaminess.
How do I keep the sauce creamy if I need to reheat leftovers?
Add a splash of milk when reheating on the stovetop over low heat, stirring gently. Avoid the microwave if possible, as it can make the sauce grainy. Store leftovers in an airtight container for up to 3 days.
Can I use a different pasta shape?
Absolutely. Any small pasta works, ditalini, shells, or penne. Keep the portion at 1 cup cooked pasta so the sauce-to-pasta ratio stays balanced.

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