Eating For One Person

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Let’s be real, cooking for one doesn’t have to mean sad instant noodles or a tragic frozen pizza. Nope, it means pure, unadulterated *you* time, where every bite is exactly what *you* want. No compromises, no picky eaters, just culinary bliss tailored for your magnificent self. Today, we’re diving into the glorious world of a single-serving gourmet mac and cheese that’s so good, you’ll wonder why you ever bothered sharing.

Why This Recipe is Awesome

First off, it’s a skillet recipe, meaning **minimal cleanup**. Seriously, who needs a mountain of dishes when you’re just feeding one perfect human? Secondly, it’s fast. Like, ‘commercial break to dinner’ fast. Thirdly, it’s incredibly satisfying and infinitely customizable. You can go classic, or you can get wild with your cheese choices and mix-ins. It’s practically idiot-proof, even I didn’t mess it up on my first attempt. Plus, it screams ‘I’m an adult who knows how to treat myself’ without requiring you to actually *be* an adult who knows how to treat themselves. You get me?

Ingredients You’ll Need

• ½ cup small pasta (like elbow macaroni, shells, or ditalini) – Because regular pasta is for regular-sized humans, right? Or just too much to wash.
• ½ cup milk (any kind works, but whole milk makes it creamier) – Don’t be shy with the good stuff.
• 1 tbsp butter (or a good olive oil, if you’re feeling fancy-ish) – The soul of the sauce.
• 1 tbsp all-purpose flour – The thickening wizard.
• ¼ tsp mustard powder (optional, but it seriously wakes up the cheese) – Your secret weapon, shhh.
• ½ cup shredded cheese (cheddar, Gruyère, Monterey Jack – pick your poison!) – This is where the magic happens. Go wild, you deserve it.
• Salt & pepper to taste – The basics, don’t forget ’em.
• Optional toppings: a sprinkle of paprika, hot sauce, breadcrumbs, crispy bacon bits (because why not?) – Dress it up, baby!

Step-by-Step Instructions

1. Cook your pasta: Grab a small saucepan. Cook your ½ cup of pasta according to package directions. Make sure it’s al dente – nobody likes mushy pasta, especially not *you*. Drain it, give it a quick rinse, and set it aside.
2. Melt the butter: In that *same* saucepan (or a small skillet, if you prefer), melt the butter over medium heat. Don’t let it burn, okay? We’re aiming for golden, not charcoal.
3. Whisk in the flour: Add the flour to the melted butter. Whisk constantly for about a minute until it forms a thick paste, or what fancy chefs call a ‘roux.’ This is crucial for a smooth sauce.
4. Slowly add milk: Gradually pour in the milk, whisking continuously to avoid lumps. Bring it to a gentle simmer, letting it thicken for 2-3 minutes. It should coat the back of a spoon.
5. Cheese please! Remove the pan from the heat. Stir in your shredded cheese and mustard powder (if using). Keep stirring until the cheese is gloriously melted and smooth. Season with salt and pepper. Taste it – adjust if needed.
6. Combine and serve: Add your cooked pasta back into the cheesy sauce. Stir it all together until every piece is coated in that golden goodness. Transfer to a bowl or just eat it straight from the skillet (I won’t judge, **IMO** it tastes better that way). Top with your optional goodies and enjoy your solo masterpiece!

Common Mistakes to Avoid

• Overcooking the pasta: Nobody wants sad, flabby noodles in their luxurious mac. Cook it *just* to al dente. A little chew is a good thing!
• Walking away from the roux: That flour-butter mixture can go from golden to burnt faster than you can say “oops.” **Stay glued to the pan** for that minute.
• Adding cold milk too fast: Lumps. Just…lumps. Gradually pour and whisk, my friend. Patience is a virtue, especially when cheese sauce is involved.
• Overheating the cheese sauce: Once the milk has thickened, take it off the heat *before* adding the cheese. Boiling cheese sauce can make it greasy and separate. Gross.

Alternatives & Substitutions

Veggies: Got some leftover steamed broccoli or spinach? Chop it up and stir it in with the pasta! A handful of frozen peas works wonders too. Makes it feel slightly healthier, right?

Protein Punch: Add some cooked chicken (rotisserie chicken **FTW**!), ham, or even a can of tuna (if you’re feeling adventurous) for a heartier meal.

Cheese Adventures: Don’t limit yourself to cheddar! Try a smoky Gouda, a creamy Fontina, or a spicy Pepper Jack. Mix and match! A little parmesan sprinkled on top at the end is always a good idea, too.

Gluten-Free? Swap regular pasta for GF pasta and use a GF all-purpose flour. Easy peasy.

FAQ (Frequently Asked Questions)

“Can I make this in the microwave?” Well, you *could* cook the pasta in the microwave, but for the sauce, I really recommend the stovetop for that creamy, lump-free perfection. Why risk it when you’re just cooking for one?

“What if I don’t have mustard powder?” No worries! A tiny dash of Dijon mustard will do the trick. It’s just there to boost the cheese flavor, not make it taste like hot dog stand fare.

“Can I use pre-shredded cheese?” Technically yes, but **FYI**, fresh shredding melts way better and tastes infinitely more glorious. Pre-shredded cheese often has anti-caking agents that can make your sauce less smooth. Your call!

“This made too much! Can I save it?” You’re an overachiever! This recipe is *designed* for one, but if you do have leftovers, pop ’em in an airtight container in the fridge. To reheat, add a splash of milk and gently warm on the stovetop or in the microwave.

“Is this actually gourmet?” Look, “gourmet” is a state of mind when you’re eating for one. It’s fancy because *you* made it, *you* chose the cheese, and *you* get to eat every single bite. That’s gourmet enough for me!

Final Thoughts

See? Eating for one doesn’t have to be a culinary wasteland. It’s an opportunity to indulge your exact cravings without compromise. This skillet mac and cheese is just the beginning of your delicious solo journey. So go forth, conquer your kitchen, and enjoy every single bite of this glorious creation. You’ve earned this, chef! Now go impress someone—or yourself—with your new culinary skills. Maybe even make a double batch next time… just because you *can*.