Single-Serve Stovetop Mac and Cheese Cup

Quick Recipe Version (TL;DR)

• Yield: 1 cozy serving
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Quick Ingredients

• 1/3 cup (60 g) small pasta (elbows, mini shells, or ditalini)
• 3/4 cup (180 ml) water
• 1/8 tsp fine salt (plus more to taste)
• 1/4 cup (60 ml) whole milk
• 1 tsp cornstarch
• 1 tbsp (14 g) unsalted butter
• 1/3 cup (35 g) freshly shredded sharp cheddar cheese
• 2 tbsp (15 g) shredded low-moisture mozzarella or Monterey Jack
• 1 tbsp (15 g) cream cheese
• 1–2 tsp grated Parmesan (optional)
• Pinch black pepper and/or smoked paprika
• Few drops hot sauce or 1/8 tsp Dijon mustard (optional)

Do This

• 1. In a very small saucepan, combine pasta, water, and salt. Bring to a gentle boil over medium heat.
• 2. Simmer, stirring often, until pasta is just tender and most of the water is absorbed, 6–8 minutes. Add 1–2 tbsp more water if pan gets dry.
• 3. While pasta cooks, whisk milk and cornstarch in a small cup until completely smooth.
• 4. Reduce heat to low. Add butter to the pasta and stir to melt, then pour in the milk mixture.
• 5. Stir constantly 1–2 minutes, until the sauce starts to bubble and thicken.
• 6. Turn heat to the lowest setting. Add cheddar, mozzarella/Jack, cream cheese, and Parmesan. Stir off and on until melted and velvety.
• 7. Season with pepper, paprika, and optional hot sauce or mustard. Serve immediately in a heatproof cup or bowl.

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Why You’ll Love This Recipe

• It is truly single-serving: perfect when you want cozy mac-and-cheese without making a whole pot.
• Cooks entirely on the stovetop in one tiny pan, in about 15 minutes from start to finish.
• Uses everyday ingredients but still tastes rich, creamy, and indulgent.
• Easily customizable with add-ins like bacon, broccoli, or extra spice.

Grocery List

• Produce: Optional: green onion, jalapeño, broccoli florets.
• Dairy: Whole milk, unsalted butter, sharp cheddar cheese, mozzarella or Monterey Jack, cream cheese, Parmesan cheese (optional).
• Pantry: Small dry pasta (elbows, mini shells, or ditalini), cornstarch, salt, black pepper, smoked paprika, hot sauce and/or Dijon mustard, optional red pepper flakes.

Full Ingredients

Base Mac-and-Cheese Cup (1 serving)

• 1/3 cup (60 g) small pasta shapes, such as elbow macaroni, mini shells, or ditalini
• 3/4 cup (180 ml) water
• 1/8 tsp fine salt, plus more to taste
• 1/4 cup (60 ml) whole milk (2% will work, but whole is creamiest)
• 1 tsp cornstarch
• 1 tbsp (14 g) unsalted butter
• 1/3 cup (35 g) freshly shredded sharp cheddar cheese, lightly packed
• 2 tbsp (15 g) shredded low-moisture mozzarella or Monterey Jack cheese
• 1 tbsp (15 g) cream cheese, cut into small cubes
• 1–2 tsp finely grated Parmesan cheese (optional, for extra savoriness)
• Freshly ground black pepper, to taste
• Pinch smoked paprika or sweet paprika (optional, for color and warmth)
• Few drops hot sauce or 1/8 tsp Dijon mustard (optional, for gentle tang)

Optional Mix-Ins and Toppings

• 1–2 tbsp finely chopped cooked bacon or ham
• 2–3 tbsp very small broccoli florets, lightly steamed or quickly blanched
• 1 tbsp sliced green onion or chives
• Pinch red pepper flakes, for heat
• Extra shredded cheddar or Parmesan for topping
• Breadcrumbs toasted in a little butter (for a crunchy sprinkle on top)

Step-by-Step Instructions

Step 1: Prep your ingredients and pan

Gather all ingredients so they are ready to go; this recipe moves quickly once the pasta is cooked. Use a very small saucepan (about 1-quart / 1-liter or smaller) with a heavy bottom so the milk and cheese do not scorch.
Measure the pasta and water directly into the pan. Measure out the cheeses and cut the cream cheese into small cubes so it melts smoothly. In a small cup or bowl, you will later mix the milk and cornstarch, so keep that nearby.

Step 2: Cook the pasta in minimal water

Add the pasta, water, and 1/8 teaspoon salt to the small saucepan. Place over medium heat and bring to a gentle boil, stirring once or twice so the pasta does not stick together or to the bottom.

Once it reaches a boil, reduce the heat slightly to maintain a lively simmer. Cook for 6–8 minutes, stirring often, until the pasta is just tender (al dente) and most of the water has been absorbed. The pasta should look saucy, not dry or flooded. If the pan looks dry before the pasta is done, add 1–2 tablespoons of water at a time and keep cooking until the texture is right.

Step 3: Make the quick milk-and-cornstarch base

While the pasta cooks, whisk together the milk and cornstarch in a small cup until completely smooth, with no lumps. This slurry is the secret to a creamy sauce without needing flour or a full roux; it thickens quickly and helps the cheese melt into a glossy, velvety coating.

As soon as the pasta is tender and there is still a little starchy liquid in the pan, reduce the heat to low. Add the butter to the hot pasta and stir until it melts and coats the noodles.

Step 4: Thicken the sauce and melt the cheese

Pour the milk-and-cornstarch mixture into the pan with the pasta and butter. Stir constantly over low heat for 1–2 minutes, until the liquid starts to bubble gently and noticeably thickens. It should look like a loose, creamy sauce.

Turn the heat to the lowest possible setting (or even turn it off if your burner stays very hot). Add the shredded cheddar, mozzarella or Monterey Jack, cream cheese cubes, and Parmesan (if using). Stir slowly and continuously, letting the residual heat melt the cheese. Avoid high heat at this point; overheating can cause the cheese to separate and become grainy. Within 1–2 minutes, the sauce should become thick, smooth, and very creamy, clinging generously to the pasta.

Step 5: Season, customize, and serve

Taste and add more salt if needed. Grind in a little black pepper and sprinkle in a pinch of paprika for color and a subtle smokiness. For a slight tang and depth, stir in a few drops of hot sauce or a tiny pinch (up to 1/8 teaspoon) of Dijon mustard.

If you are adding mix-ins like cooked bacon, ham, or pre-steamed broccoli, fold them in now so they warm through. When everything is hot and silky, transfer the mac-and-cheese to a heatproof mug, small bowl, or mini cast-iron skillet. Top with a little extra cheddar or Parmesan, and, if you like, a sprinkle of green onion, chives, or toasted breadcrumbs. Enjoy immediately while the sauce is at its creamiest.

Pro Tips

• Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Freshly shredded cheddar and mozzarella will give you the silkiest sauce.
• Keep the heat low when adding cheese: If the cheese gets too hot, it can become oily and grainy. Let gentle heat and a little patience do the work.
• Use small pasta shapes: Mini elbows, small shells, or ditalini cook quickly and hold onto sauce better, which matters in a tiny batch.
• Adjust thickness to your liking: If the sauce gets too thick, splash in an extra tablespoon of milk and stir over low heat. If it seems thin, let it bubble gently for another 30–60 seconds.
• Season at the end: The cheese and Parmesan are salty, so always taste before adding extra salt.

Variations

• Bacon-Jalapeño Mac Cup: Stir in 1–2 tablespoons finely chopped cooked bacon and 1 tablespoon minced, seeded jalapeño (fresh or pickled) at the end. Finish with a tiny pinch of red pepper flakes.
• Broccoli Cheddar Cup: Add 2–3 tablespoons very small broccoli florets that have been lightly steamed or microwaved until crisp-tender. Fold into the finished sauce with a bit of extra cheddar.
• Extra-Gooey Three-Cheese Cup: Use half sharp cheddar and half Monterey Jack for the shredded cheese, and bump the cream cheese up to 1 1/2 tablespoons for an ultra-rich, stretchy sauce.

Storage & Make-Ahead

This mac-and-cheese cup is best eaten immediately, while the sauce is hot and creamy. Because it is a single serving, it is designed to be cooked and enjoyed right away instead of stored.

If you do have leftovers, cool them quickly and store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of milk, stirring frequently until hot and creamy again. The pasta will be softer after storage, and you may want to add an extra tablespoon or two of shredded cheese to refresh the flavor.

For a tiny bit of make-ahead prep, you can pre-shred your cheeses and keep them in a sealed container in the fridge for up to 3 days, so you can throw this mac-and-cheese together even faster when the craving hits.

Nutrition (per serving)

Approximate values per serving (entire recipe, without optional mix-ins or toppings): about 520 calories, 24 g protein, 28 g fat (17 g saturated), 44 g carbohydrates, 1 g fiber, 7 g sugar, and approximately 780 mg sodium. Actual values will vary depending on the exact cheeses, milk, and salt you use, as well as any additional mix-ins.