Cooking for one?

Mac & Cheese for ONE

Every now and then I just want some mac & cheese but I do not want a whole bunch of it to be tempted by. :D
So I searched for a recipe for ONE.

I found one and I love it. It makes a single serving, much better than the ones in the box and you know exactly what is in it. No strange named ingredients. I worked with it a few times before I got it right.

So here goes my recipe :

Mac & Cheese for one

1/3 C whole grain elbow macaroni
1/3 + 1/4 C water
1 pinch of salt (if desired)

Place into a large coffee mug or soup mug in 1100* microwave @70% power for 6 minutes stirring after every two minutes. I covered it loosely with a sheet of wax paper (or parchment) to keep it from boiling over.

After 5 1/2 minutes add:

1/3 C grated cheddar cheese (or your choice)
1/2 tsp milk and a dab of butter.

Stir in to the pasta and heat 30-45 more seconds.

**If your microwave is not 1100 it might take a minute or two longer.
Let it set for a minute or two.

The extra liquid will be absorbed.
Enjoy!
 
I like Merlin cook a whole chicken in Slow Cooker, ( I don't live alone) ...I call it S/C roast chicken ..
I buy a 2 Kg fresh chicken,I cut the backbone out as it always appears to have quite a bit of fat down the back,wash it , sprinkle with roast chicken seasoning , place what fresh herbs I have in the garden in cavity area ,put it in an oven bag.
I find it better/ easier for getting out of the S/C due to it falling off the bone as Merlin mentioned and of course being very hot
It creates lots of juice that makes nice sauce/ gravy.
I find this method good in the summer months as I doesn't heat up the house like using the oven.... Hubby and I get three to four meals each from one chicken that size ...
In the cooler weather I buy the same size chicken and remove the back bone,wash and boil it to make stock ,I them make curried chicken, Chicken pie, Chicken with mushroom sauce, many dishes can be created with the cooked chicken. I make soup with the stock.The same can be made with a smaller chicken to ovoid having to freeze " leftovers"
 

applecruncher said:
Lenore, I cook for one most days (although guests love it when I cook for them).

When I make something like lasagna, chili, even a cake, I divide it into portions and freeze for later. I even do this for bacon – open a package, cook all of it, then put in a zip loc bag and take out whatever I want at breakfast. Same with pancakes – I make a bunch, freeze, them, then heat up later.

I used to eat a lot of Lean Cuisine and Budget Gourmet, but I almost never do anymore – my own cooking is tastier and cheaper. I plan meals so I can have variety - had chicken tonight, fish tomorrow, and beef on Monday. I eat out or get take-out maybe once a week.

I do have a problem with fresh produce and milk not keeping long, so I have to buy small quantities or it will go bad. Frozen vegetables work well, but I like fresh fruit which means more trips to the grocery store. Love the farmers markets in warm weather.

I routinely boil 4 eggs, put in frig, then take one to have with breakfast or a snack.

I make banana nut bread and chocolate chip cookies and keep in a sealed container. If I have company they always want some with tea/coffee.
Click to expand...

Re freezing milk, I hear it's freeze-able, just leave room in the container for expansion. I have never tried this, however. Yes, I also portion off meals from a larger batch to freeze, but find that bacon loses most of its flavor after thawing.
 
I buy a gallon of milk and freeze two small pint size containers leaving about an inch of space for expansionj. Then I pour about a quart into a container for my fridge to use first. Then I freeze what is left in the original gallon bottle. I then defrost those bottles as my fresh supply gets slim. I have also frozen some in a freezer tray to use in my ice coffee.

Milk freezes very well and is as good as new when you defrost it. Milk used to go bad on me until I learned the freezing trick.
 
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