Microwave Homemade Mac & Cheese
Prep time
Total time
Recipe originally from reader Cailean, but I've added a few things and written it in my own words
  • 16-ounce package of pasta, small shells or elbow macaroni
  • 2 cups milk
  • 6 tablespoons flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • Two pinches nutmeg (optional)
  • 2 cups shredded cheese (Cheddar is great on its own, but doing half gruyere-half cheddar is nice. For more mild flavor, half monterey jack-half cheddar nice, too.)
  • ½ cup Panko bread crumbs (optional)
  • 1 tablespoon melted butter (optional)
  1. Put the water for the pasta on to boil.
  2. Shred cheese. In a good-sized microwave-safe bowl, whisk together well the milk, flour, salt, pepper and nutmeg (if using). Stir in the cheese.
  3. When water comes to a boil, add pasta and cook according to package directions.
  4. While pasta is cooking, cook the milk-cheese mixture in the microwave on full power 1-2 minutes at a time, whisking after each time. Keep cooking until cheese is fully melted and you have a nice, smooth sauce (probably about 5 minutes total).
  5. Drain pasta, return to pot then add sauce and mix well.
  6. If you want to top the mac & cheese with breadcrumbs, boil the pasta in a wide, oven-safe pot (like my Le Creuset 5½ quart). After the mac & cheese is all mixed together in the pot, sprinkle evenly with panko bread crumbs (about ½ cup or so) then drizzle with butter. Place pan in oven under high broiler and cook until breadcrumbs start to brown, a few minutes. If you don't have an oven safe pot, feel free to transfer the mac & cheese to a 9" x 13" casserole dish before adding the bread crumbs and broiling in the oven.
Serves 6-8. A good rule of thumb for pasta is 2 ounces uncooked pasta per person.
Recipe by This Week for Dinner at https://thisweekfordinner.com/microwave-homemade-mac-cheese/