Contrary to what it may seem like at times like this, (and all of those), I do feed my husband.
Case in point. That recipe was tailor-made for him. He’s fed.
So why did I make mac & cheese for one? Well, it’s simple really. Sometimes a girl just has to have a bowl of something warm, cheesy, and decadent all to herself.
I know this – you probably do to – and I wanted to create a scaled down version of a classic comfort food to share with you… so you’ll be armed when the situation presents itself.
Perhaps you’re a single gal (or guy) who hates leftovers but are craving a gooey casserole dish. Maybe your significant other is at a business dinner or out of town for the night and you want something more substantial than a bowl of cereal.
Whatever the situation might be, this single-serving recipe is one you’ll be glad you bookmarked/pinned/starred.
Whole wheat pasta is tossed with a flavorful cheese sauce and topped with crunchy whole wheat panko breadcrumbs. Ten minutes in the oven yields the perfect combination of gooey cheese and crispy crust.
Yep… pretty much comfort in a bowl.
And you don’t have to share ;).
Baked Mac & Cheese for One
- 2 oz (about 3/4 cup) uncooked whole wheat macaroni or other pasta (I used shells)
- 1 tsp butter
- 1 tsp flour
- 1/4 cup 1% milk
- 1/4 tsp Dijon mustard
- 1/4 tsp Worcestershire sauce
- 2 oz (about 1/2 cup lightly packed) shredded gouda cheese
- tiny pinch cayenne pepper, or more depending on heat preference
- Kosher salt and freshly ground black pepper, to taste
- 1 Tbsp whole wheat panko breadcrumbs
- 1/4 tsp extra virgin olive oil
- Preheat oven to 400°F.
- Cook pasta according to package directions (I cooked mine to al dente). Drain.
- Melt butter in a small saucepan set over medium heat. Whisk in the flour for 30 seconds. Whisk in the milk and cook, whisking constantly, until smooth & thickened, about 2 minutes. Turn off heat. Add in the mustard, Worcestershire sauce, and gouda; whisk until melted and smooth. Season to taste with cayenne, salt, and pepper.
- Toss the pasta with the cheese sauce and spoon into an individual oven-proof bowl or dish.
- Toss panko breadcrumbs, olive oil, and a tiny pinch of Kosher salt together in a small bowl; scatter evenly over the top of the pasta.
- Bake for 10 minutes, or until the cheese sauce is bubbling and the breadcrumb topping is crisp and golden.
489 calories, 21.1 grams fat, 12.9 grams saturated fat, 5.6 grams fiber, 23.2 grams protein