You are one mug and 10 minutes away from creamy macaroni and cheese with this easy, speedy single serving recipe for mac and cheese in a mug!
Every now and then lunchtime rolls around and I get an unbearable craving for macaroni and cheese. I want it, and I want it NOW. I don’t want to boil noodles and make a cheese sauce and be eating my mac and cheese ages from now – I just want a quick and delicious single serving of mac and cheese that is quick and perfect and MINE. Here’s where this recipe for mac and cheese in a mug comes in…it takes your mac and cheese from a twinkle in your eye to digging into that mug in seven minutes. Seven. Minutes. Go get your mug. I’ll wait.
Put 1/3 of a cup of elbow macaroni and 1/2 cup of water in your mug and microwave it for two minutes. Take it out and give it a stir. Repeat twice. If at any point before the end the pasta has soaked up all the water, add another couple tablespoons or so.
At the end of the six minutes of microwaving and stirring, your macaroni should be done. Now add 1/2 cup of shredded cheddar cheese, 1 tablespoon of butter and 2 tablespoons of milk to your mug. Stir it until the cheddar melts, which will take about 30 seconds. Grind on a little pepper and put a few sprinkles of cheddar on top.
It’s been seven minutes, and you are about to dig into your very own personal mug of creamy, dreamy mac and cheese.
I KNOW.
A couple of notes: While you can walk on the wild side as I did with my Peter Rabbit mug size-wise, a bigger mug that leaves some space on the top is easier, just because it gives you some room for stirring. And I find it prudent to put a couple of layers of paper towels under my mug while the macaroni is cooking, since sometimes the water bubbles over a little.
Seven minutes. That’s the only thing standing between you and your own private mug of mac and cheese. Is there any other comfort food you wish you could have in minutes? Tell me in the comments..I’m always looking for ideas!
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Mac and Cheese in a Mug!
Prep Time: 5 minutes- Cook Time: 6 minutes
- Total Time: 11 minutes
Yield: 1 glorious serving. If you are making more than one mug, microwave them separately. 1x
Category: Dinner
Method: Microwave
Cuisine: American
Print Recipe
Pin RecipeIngredients
- 1/3 cup elbow macaroni
- 1/2 cup water
- 1/2 cup shredded cheddar (the finely shredded version works best)
- 1 tablespoon butter
- 2 tablespoons milk
- Freshly ground pepper
Instructions
- Add water and macaroni to a large mug. Microwave for 2 minutes and then stir. Repeat twice for a total of 6 minutes. If the pasta has absorbed all the water after the 2 minute and 4 minute mark, add another couple of tablespoons of water.
- At the end of 6 minutes, the macaroni should be cooked. Add cheese, butter and milk and stir until cheese is melted.
- Garnish with pepper and extra cheese and enjoy!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
I love that this is a super quick way to make mac and cheese without boiling the water! It makes it much easier for people with a busy schedule. Can’t wait to try it!
And busy people need their mac and cheese most of all! :)
This was awesome except one thing….I wanted more!
I’m so glad! And, sounds like you need another mug-full! :)
Homemade Mac and cheese without the hassle! Genius! Especially as a quick snack or meal for college kids on the go
And so much better than the stuff in the box – if I do say so myself! (And I’ve had more than my fair share of the stuff in the box, so I know what I’m talking about.) :)
Absolutely love this for its ease and simplicity…and hate it for the same reasons! I’m going to be eating mac and cheese way too often!!
You and me both! :)
oh YUM! this would be pretty easy to make at work too. i’ve been tempted to buy the cups of easy mac even though I haven’t had one in probably 10 years. and can i just say… i LOVE your mug. i actually have 2 beatrix potter mugs. my mom loves beatrix potter so our children’s dishes were that set…and she gave me two of the mugs. i now use them for juice. :)
So fun to hear from a fellow Beatrix Potter lover! I have a whole set of these – the mug, a few dishes, a bowl – it’s just so comforting to eat out of them! :)
Pretty sure you have just revolutionized my life with this.
Mac and cheese for us Every Single Day, right? :) :)
I really wanted to love this recipe. I mean, mac and cheese any time I want it? Sign me up! But I tried this recipe not once, not twice, but THREE times – and each time didn’t turn out anywhere near what you show in the pic or describe.
First, the water boils over the mug after the first two minutes (yes, I stopped, stirred and proceeded and then it would boil over instantly). Second, 1/3 cup pasta yields maybe 1/2 cup cooked. Certainly didn’t fill the mug like your picture unless you are using the worlds tiniest mug (but in that case all your water would have boiled out in no time). Third, you can’t properly melt cheddar just be stirring it in the warm pasta for a minute. It was a clumpy mess. You also mention to use the “finely shredded version” of cheese which seems to imply using pre-shredded. That stuff notoriously doesn’t melt well. You should use freshly shredded or something more meltable like American if you don’t want to deal with shredding the cheese.
This recipe just can’t work – but yet you portray it as being flawless. I like your blog but this kind of “faked” post is really disappointing.
Hi Livvie!
I’m so sorry this recipe didn’t work for you! I’ve made it so many times (I’m a mac and cheese groupie) and it’s been a favorite in my house…and I’ve gotten quite a few emails from folks who have made it successfully. I do know that microwaves differ and mine might not be as powerful as yours….that might be the boil over problem.
I do have to say that you definitely CAN melt the finely shredded cheddar in this, because I’ve done it more times than I should probably admit too (see groupie comment above!). You are right that you definitely can’t melt cheddar that isn’t shredded and I’ll clarify that in my post. American would also be wonderful, and so would Velveeta.
And last but definitely not least, I’m going to tell myself that the last comment about the post being “faked” was a result of being frustrated – which I totally understand! – about it not working for you the way it works for me. I have never ever ever faked a post or a picture in all my years writing this blog. When recipes don’t work, I don’t post them…ever…and sometimes that means I do a lot of work for nothing, but that’s part of the food blogger life. I test my recipes over and over, and the pictures I take are of what comes out of my kitchen. (They may be a little cold by the time my patient family gets to eat them, but they are definitely and always the real thing!) And nothing I do is ever flawless – I do mention in the post that there is some bubbling over that happens, and that it’s safer to use a bigger cup although I’ve made this enough times that I can get it to work well in my (yes, tiny, it’s from a baby set and I love it!) Peter Rabbit cup. So again, I’m so sorry that this one didn’t work for you – but I promise you from many cups of mac and cheese experience that it CAN work.
One way or the other though, thanks for sharing your thoughts, and thanks for hearing me out. And I hope you’ll come back to Framed Cooks. Even if comments aren’t happy ones, I still want to hear them. In the meantime, I hope your holidays are happy ones, with all good things to eat…even mac and cheese of some kind! :)
Wow, this worked out perfectly for me and I am seriously addicted! Kate, your response to Livvy was spot on- I have to wonder if she followed the recipe specifically? My taste buds thank you and I hope my waist line will grow to forgive you :) Thank you for this!!!
Thanks Kim – sweet notes like this one make my whole day! :)
I had the sames problems so I boiled mine for a minute and then stirred it. It took the 6 minutes is the time it takes to boil the noodles if you were using a pan. I used a fine shredder for the cheese and put the milk and butter in at the same time. It all melted together but was too hot to eat so by the time it had cooled, it was ready. My wife ate it and said it was okay but be warned it fills less than half of a regular mug. So with a little adjusting you could make it either way and mix it in the mug for eating.
Thanks for the info William – great advice and Happy New Year!
This has pretty much saved my life twice now. It’s great for those times where I’ve just arrived home from the grocery store after work and am ravenous but forgot to pick anything convenient… I make it with a bit (less than half a cup) of old white cheddar I’ve got and about half the milk. Add some baby carrots and hummus for a balanced-ish meal… five stars ;)
Katie, I’m so glad – this made my day! And love the baby carrot and hummus addition. :)
Okay, so I tried this for the first time today -yum! I am in serious trouble now, as this recipe is much too convenient. I do have a question though: when I cooked mine, the water boiled over, even in my huge mug, but I did use hot water to start. Do you think that was the problem? Did you use hot or cold water to start with?
Hi Jessi! I used cold water, so I bet that is the reason. Even with that it boiled over a little, which is why I put paper towels underneath, but the macaroni always comes out great. :)
OMG this sounds so good,although I’d have to try it with my soya cheese and maybe add some little bits of broccoli to it, now you’ll have to excuse me I’m off to find a mug!
Have fun with it! :)
This is a keeper, I know and haven’t tride it yet. I am a shameless addict to anything hot and cheesy, and at the same time, trying to follow Dr Hymans “EAT FAT GET THIN’ program to get slim trim and healthy. So when I’ve waited too long to eat and am about to lose my tenous control, this can be a life saver! Just one serving, not a large pan full while I get my meal done..and I am cool as a cucumber, and in controll! Thanks..
sounds like a really good night shift life saver which can easily be whipped up in the staff room… think of me at 2 in the morning!
I really liked it. It took longer to cook the pasta than 6 minutes but maybe because I used a larger elbow macaroni. I actually heated the butter and milk and added with the cheese. I have to admit I did add a pinch of salt. Thank you.
Hi Debbie, and so glad you liked it! It’s so nice to have a “personalized” mac and cheese, right? :)
new idea..fantastic
I just made this. Probably took less than 5 minutes to cook the pasta. I have a high powered microwave and the water did boil over within 1 minute, but I read the entire article before attempting it And pregamed with paper towels under. Put the butter in first stirred it then the cheese and let it set for a few seconds before I added milk. For such a quick recipe I loved it, plus no box preservatives! Definitely will make again!
Oh, I’m so glad (and glad you read it through so that you were able to pre-game!) Mac and cheese forever! :)
I followed the instructions but it was watery. Any idea why?
Hi Sarah! Hmmm…not sure, other than it might have needed a little more time in the microwave to absorb the water. There are so many versions of microwave ovens out there that it can make recipes tricky to get just right. Maybe give it another 30 seconds or so?