This Quick and Easy Microwave Mac and Cheese is a single-bowl dinner made with elbow macaroni, whole milk, sharp cheddar, and a spoonful of butter, all cooked and stirred right in the same bowl.

No stovetop, no draining a pot, no extra dishes piling up in the sink.

I make this one on nights when cooking a full dinner isn’t happening (after a long shift, or when the kids need food in ten minutes flat).

It also works as a quick lunch or a late-night bowl of comfort when nothing else sounds good.

Made as an easy single-serve microwave dinner, this mac and cheese is great for kids, college students, or anyone who needs a fast meal in under 10 minutes.

You can keep it simple or add extras like cooked chicken, broccoli, peas, or bacon-style toppings to make it more filling.

If quick pasta dinners are your thing, these are worth bookmarking too:

Ingredients You’ll Need

Elbow macaroni cooks fastest and holds the sauce well, but any small pasta shape works here.

Sharp cheddar melts smoother than mild and gives the sauce more flavor without needing extra seasoning.

Ingredients

1 cup elbow macaroni, uncooked
1 1/4 cups water
1/2 cup whole milk
1 tablespoon unsalted butter
1 teaspoon cornstarch
3/4 cup shredded sharp cheddar cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon mustard powder (optional)

Directions

Combine the elbow macaroni and water in a large microwave-safe bowl (use one that holds at least 4 cups, since the water bubbles up as it cooks).
Microwave uncovered on high for 4 minutes, then stir.
Microwave for another 3 to 4 minutes, stirring every minute, until the pasta is tender and most of the water is absorbed.
Drain off any extra water left in the bowl (there usually isn’t much, but tilt the bowl and pour off what’s there).
Stir the cornstarch into the milk in a small cup until it dissolves completely.
Pour the milk mixture over the drained pasta along with the butter.
Microwave for 1 minute, then stir well.
The mixture should look slightly thickened and glossy at this point (that’s the cornstarch doing its job).
If it still looks thin, microwave in 20-second bursts until it coats the back of a spoon.
Add the shredded cheddar, salt, pepper, and mustard powder if you’re using it.
Stir until the cheese fully melts into the sauce (it takes a minute of steady stirring, and it’s worth the patience for a smooth result).
If the sauce seizes up or looks grainy, a splash of extra milk stirred in will smooth it back out.
Let the bowl sit for 2 minutes before eating.
The sauce continues to thicken as it cools slightly, and it clings to the pasta much better this way than if you dig in immediately.
Serve warm straight from the bowl and enjoy!

Important Recipe Notes

Use a big bowl. The water boils up higher than you’d expect in the microwave, and a bowl that’s too small will overflow onto the turntable. A 4-cup or larger bowl gives it enough room.
Watch the water absorption. Every microwave runs a little differently, so check the pasta at the 6-minute mark. If it’s still hard in the center, keep microwaving in 1-minute bursts until it’s tender.

Freshly shredded cheese melts better. Pre-shredded bags of cheese are coated in anti-caking starch, which can make the sauce slightly grainy. Shredding a block yourself takes an extra minute but makes a noticeably smoother sauce.
Don’t skip the cornstarch. It’s a small amount, but it’s what keeps the sauce from turning thin and separating once the cheese melts in. Flour works as a substitute if that’s what you have.
This reheats better than you’d think. Leftovers firm up in the fridge, but a splash of milk stirred in before microwaving brings the sauce back to a creamy consistency. Reheat in 30-second bursts, stirring between each one.
Make it spicier. A pinch of cayenne or a few dashes of hot sauce stirred in with the cheese adds a nice kick without changing the texture. It’s a quick way to change up the flavor without extra dishes.

How to Serve, Store & Customize This Recipe

Serving:

This is meant to be eaten straight from the bowl it’s cooked in, ideally within a few minutes of stirring in the cheese while everything’s still hot and stretchy.

A few cracks of black pepper or a sprinkle of extra cheese on top never hurts.

Stor

Leftovers keep in an airtight container in the fridge for up to 3 days, though the texture firms up quite a bit once cold. Reheat with a splash of milk stirred in to loosen the sauce back up.

Customization:

Stir in cooked diced ham, crumbled bacon, or steamed broccoli once the cheese melts in for a more filling meal.

Swap the cheddar for pepper jack if you want some heat, or use a mix of cheddar and mozzarella for extra stretch.