five-minute single serve pumpkin mac and cheese
The easiest and most delicious pumpkin mac and cheese you've ever had - in just five minutes!
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
elbow macaroni noodles
a scant 1/2 cup water
a scant 1/4 cup milk
shredded cheddar cheese*
the tiniest pinch of nutmeg
Place the macaroni noodles and the water into a large mug. Microwave on full power for 2 minutes. Stir. The water will probably have boiled over a bit. Don't worry, it's all part of the process. Just wipe it up and move on.
Microwave for another minute. Give the noodles a good stir.
Microwave for another minute, and then check to see that all the water has been absorbed.
Stir in the milk, cornstarch, shredded cheese, and pumpkin purée. Microwave for a final minute.
Stir well, and let stand for about 30 seconds to a minute. Stir again. Enjoy.
-Use a large mug. I did not use the mug in the photo here, it's way too small. You want to go for one with a 1 3/4 cup - 2 cup (500 ml) capacity.
-Use elbow macaroni - anything bigger won't cook quickly enough. If you're using really tiny macaroni it may be cooked after 3 minutes - just check after every time when you stop and stir.
*If using pre-packaged shredded cheese you can leave out the cornstarch
-Also, I'm totally aware that a Tbsp of pumpkin purée is a totally obnoxious amount to ask for. If you don't have a can of pumpkin on the go, you can leave it out and double the cheese instead.