Microwave Mac and Cheese

NUTRITIONAL INFORMATION

• Calories: 355

• Total Fat: 21g

• Saturated Fat: 12g

• Trans Fat: 1g

• Unsaturated Fat: 7g

• Cholesterol: 61mg

• Sodium: 718mg

• Carbohydrates: 24g

• Fiber: 1g

• Sugar: 4g

• Protein: 18g

RECIPE SOURCE

RECIPE INFORMATION

PREP: 2 minutes
COOK TIME: 5 minutes
TOTAL TIME: 7 minutes

YIELD: 1 servings

NOTES

Pasta: The recipe calls for a classic small elbow shaped pasta, which works best because it cooks the most quickly.

Cheese: I used a sharp white cheddar cheese for the cheese in this recipe. You can use regular cheddar or a combination of cheeses (such as cheddar and Monterey Jack, Gruyere or American cheeses.)

Milk: I use 2% or skim milk for this recipe since that’s what we always have on hand, but it would work great with whole milk as well.

Dairy-free/vegan: I’ve also made this with soy milk before (because my daughter used to have a cow’s milk allergy) and that worked fine too. You can substitute a dairy-free butter and cheese and have this be a dairy-free or vegan version.

INGREDIENTS

½ cup dry macaroni pasta

½ cup water

½ cup shredded cheddar cheese (see notes)

¼ cup milk of choice (see notes)

¼ teaspoon kosher salt

1 tablespoon unsalted butter (optional)

1 tablespoon cream cheese (optional)

PREPARATION

Combine the pasta and water in a large microwave safe bowl. You need a large bowl (not a mug or small serving bowl) to cook this in prevent your water from foaming and spilling over in the microwave.

Microwave for 4-5 minutes, until the pasta is just al dente. You can start with 4 minutes and add an additional minute if needed.

Drain any excess water from the bowl. Add the milk, cheese and salt to the pasta, as well as the butter and cream cheese, if using. Stir to combine.

Microwave for another 1 ½ minutes, until the pasta is tender and everything is melted and well combined.

Stir, taste and adjust seasonings, and serve hot.