Creamy, comforting mac and cheese made entirely in the microwave in under 10 minutes. Heavy cream keeps the sauce rich and velvety without any roux — choose from classic, tomato, or jalapeño for a quick single-serve meal any time of day.
Add the macaroni and water to a large microwave-safe mug or bowl. Add a pinch of salt, stir, and microwave for about 4 minutes until the pasta has absorbed the water.
While still hot, add the butter and stir to coat.
Add your variation's mix-ins. (Tomato: stir in the chopped sun-dried tomatoes and tomato paste. Jalapeño: stir in the chopped pickled jalapeños and mustard.)
Add the cream and shredded cheddar, and season with salt and pepper. Stir to combine.
Cover with a vented lid and microwave for another 2 minutes.
Remove, stir until creamy, garnish, and serve immediately. (Basic: parsley. Tomato: basil. Jalapeño: cayenne pepper.)
Watch the Recipe
Notes
Use a larger mug or bowl than you think you need — the water can bubble up during cooking. If the sauce looks too thick after the second microwave, stir in a small splash of cream to loosen it. Sharp cheddar melts best and gives the richest flavor.