Microwave mac ’n’ cheese

Microwave mac ’n’ cheese

  • Rating: 3 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus standing
  • Easy
  • Serves 1

Pasta, pronto! Jack Monroe's easiest ever macaroni and cheese makes a delicious solo supper or packed lunch – just pop it in the microwave at work

  • Easily doubled
Nutrition: per serving
NutrientUnit
kcal601
fat27g
saturates17g
carbs55g
sugars2g
fibre5g
protein31g
salt1.8g
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Ingredients

  • 75g macaroni or other pasta
  • 250ml cold chicken stock , milk or water
  • 2 tsp butter
  • 50g cheddar , grated
  • handful of spinach or 1/2 tsp Marmite (optional)

Method

  • STEP 1

    Find a mug that holds twice the volume of your dry pasta – the bigger, the better. Add the macaroni and your liquid of choice. Cover with cling film and pierce 3 times. Stand the mug in a microwave-proof bowl to catch any spillages, and cook in the microwave on High for 2 mins. The liquid will bubble up and over the sides, so tip any liquid from the bowl back into the mug (be careful as it will be very hot) and give it a good stir. Leave to stand for 1 min.

  • STEP 2

    Repeat twice more or until the pasta is cooked (it may take longer depending on the pasta), then remove from the microwave. Stir through the butter, cheese and spinach or Marmite, if using. The heat from the pasta should melt the cheese and wilt the spinach, but if not, pop back in the microwave for 30 secs.

RECIPE TIPS
TAKE IT TO WORK

Pack a portable version to take to work. Swap the butter for oil and combine with the cheese in a small container. Put the pasta and the liquid in a separate container to soak, then follow the recipe method, but check your pasta more often as it may cook more quickly if it’s been soaking in the liquid.

Goes well with

Recipe from Good Food magazine, October 2015

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    Overall rating

    Rating: 3 out of 5.10 ratings

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