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Mac and Cheese For One

An easy, flavourful mac and cheese with wholewheat pasta, garlic, herbs and toasty breadcrumbs!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Makes: 1 serving
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Ingredients
  

For the pasta

  • 1 cup heaped dried wholewheat pasta, penne or fusilli is what I normally use
  • 3 cups water
  • 1 tbsp salt

For the sauce

  • 2 tbsps butter
  • 3 cloves garlic, minced
  • 1 tbsp flour
  • 1 and 1/2 cups whole milk
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper to taste
  • 1 tsp dried oregano
  • 1 tsp paprika or chill flakes
  • 1 tsp mixed herb seasoning, optional

For the topping

  • Cheddar or mozzarella cheese as needed
  • 2 tbsps breadcrumbs

Instructions

  • In a large pot, add the water and salt, stir and bring to a boil. Add the pasta, cover and leave to cook for about 15 to 20 minutes, or till the pasta has softened but still has a little bite. Drain and set aside. Preheat the oven to 180 C.
  • Meanwhile, make the sauce. Melt the butter in a pan and add the garlic, stirring for a few seconds. Add the flour and mix a paste forms and you get a nutty aroma. Slowly add the milk, bit by bit, and stir constantly to prevent lumps.
  • Once all the milk is in, add the salt and pepper, oregano, paprika and mixed seasoning (if using). Let the sauce simmer on low heat for about 2 minutes while you slowly stir as it thickens. When it bubbles gently, turn off the heat, add the shredded cheese and mix it in. Stir well.
  • Add the cooked pasta to the sauce and stir well to coat every bit of it.
  • Tip the whole thing into a small baking dish, about 5" wide. Top with a few thin slices of mozzarella, then the breadcrumbs. Bake for 10 to 15 minutes until the cheese has melted and the breadcrumbs look toasty. Turn the oven to the broil setting at 150 C if you'd like further browning. Eat hot!