Microwave mac and cheese
Real macaroni cooked right in the bowl, then stirred with milk and a big handful of cheddar until it turns silky, with broccoli so it counts as dinner.
- 15 min total
- 7 min hands-on
- Anyone can make this
- Serves 1
- About $1.09 a serving
- 480 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 15 minutes.
Ingredients
For 1 servings.
- ½ cup elbow macaroni
- ½ cup frozen broccoli
- ¼ cup milk
- ½ cup shredded cheddar
From your pantry
- 1 cup water
- 1 pinch salt
- 1 pinch black pepper
Each serving has about 480 calories, 24 g protein, 49 g carbs and 21 g fat, and costs about $1.09 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No elbow macaroni? Penne works.
- No frozen broccoli? Broccoli works.
- No milk? Half-and-half works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
Put the macaroni, water and salt in a large microwave-safe bowl and set it on a plate to catch drips.
Dolly’s tip: Use the biggest bowl you have. Pasta water foams up in the microwave and a mug will spill over.Microwave on high for 2 minutes, then with a fork so the noodles don’t stick together.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 2 min
Add the frozen broccoli on top, microwave 2 minutes more, and again.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 2 min
Keep microwaving in 1-minute bursts, stirring each time, until the macaroni is tender and only a spoonful or two of water is left, about 2 minutes.
Timer: 1 min
Dolly’s tip: Taste a noodle. If it’s still chalky in the middle and the bowl looks dry, add a splash of water and give it another minute.in the milk and cheddar until the cheese into a smooth sauce.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Dolly’s tip: If a few shreds won’t melt, microwave 20 seconds more and stir again.Microwave 30 seconds, stir, and let it sit 1 minute so the sauce .
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 30 sec
Finish with of pepper and eat it while it’s creamy.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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