The first year we were married, Chris and I lived in a 300 square-foot converted shed in someone’s backyard. Don’t worry, we had their permission. It had drywall, a bathroom – even two windows. It kinda had a kitchen. There was a fridge the size of a cooler – no freezer. A tiny bar sink, a microwave, and 1.5 square feet of counter space.
I had recently moved back to the States from West Africa. As a privileged first world-er suddenly plunked from the third world into a backyard shed, I was completely content. I mean, this puppy had drywall and a window air conditioning unit. And I didn’t have to share it with my 6 children, our dog, and a couple chickens. We were good.
Needless to say, I had to get creative with meals. We had no money, barely any kitchen, and I was already a passionate whole foodie. We weren’t going to live on freeze-dried noodles and canned soup.
Instead, I used a little plug-in burner to make lots of one-pot meals. It didn’t heat evenly, and trying to get something to boil took forever,
But by golly, it made a killer pot of macaroni and cheese.
I love boxed macaroni and cheese, but I prefer knowing what’s actually going into my food. I prefer cheese in my macaroni and cheese. Call me picky.
This one pot version is different from the classic milk-and-flour-roux number that so many homemade versions use. It’s also a little more friendly for beginners – cooks trying to save money and eat real food, or ones who have to google the word “roux” when they’re done pinning this recipe. This one is for you.
And if you’re a seasoned cook looking for real food that’s not fussy, great for a weeknight, and total comfort food, this one is for you.
It even works with gluten-free pasta.
Cost
Depending on how much you pay for your ingredients, one batch feeds 4-6 people and costs around $2. That’s about $.33/serving.
When I use gluten-free pasta, it costs more like $4. Still only $.66/serving and less than the drive-thru. Which is probably not gluten-free.
One-Pot Macaroni & Cheese
Creamy, Homemade Macaroni & Cheese only 25 cents a serving, made in 20 minutes, and full of ingredients you likely already have on hand. Works great with gluten-free pasta too!
Ingredients
- 3 cups water, (or vegetable stock)
- 2 cups elbow macaroni, dry, (or any small pasta)
- 1 tbsp dried minced onion
- 3/4 tsp salt
- 4 drops hot sauce
- 2-3 cups sharp cheddar cheese*, shredded, (to taste)
Instructions
- In a large pot over high heat, combine water, macaroni, dried onion, salt, and hot sauce.
- Bring to a boil, stirring occasionally.
- Cover and reduce heat to low. Simmer until macaroni is tender, about 12 minutes.
- Remove from heat. Do not drain - there should be a little water left. Stir in cheese until melted and smooth. If it seems dry, add up to 1/2 cup milk.
- Serve warm alongside a salad or steamed veggies.
Notes
*If you have little bits and ends of cheese, take this opportunity to use them up!
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Nutrition Information
Yield 6 Serving Size 1/2 cupAmount Per Serving Calories 256
Please note: The actual calories and nutrition of this dish will change depending on what ingredients you use. Nutrition information is not always accurate.
More Ways to make Weeknight Dinners Quick & Frugal:
- The Only Chicken You Need to Make – 20 minutes, start to finish
- The Only Beef You Need to Make – 20 minutes, start to finish
- Broccoli & Parmesan Noodles – 20 minutes, start to finish
- Simple Mediterranean Quinoa – 20 minutes, start to finish
- Easy Slow Cooker Meatless Taco Dip (with a meat-full version) – 5-10 minutes, then cook all day
- Githeri (Kenyan Corn & Beans) – 5-10 minutes, then cook all day
I made this last night and it was a big hit! I love how easy this was too. Thanks for the recipe
You’re welcome! I’m glad it was a hit. I just happened to make it yesterday too, haha.
1 cup is NOT a serving. You eat one cup and tell me you are full, or even “okay”. You can’t. 2 cups is a general serving size. You should stop being part of the problem with people placing portions at a starving level, just to keep their numbers low and deceiving.
I try to find a good average portion size for both adults and young children. Naturally, adults will eat more than younger kids, and since we try to eat plenty of veggies on the side, these portions work well for our family.
This was so easy and really yummy. I didn’t have dried minced onion so I used onion powder. We’ve been on a tight budget and I needed a side to make for a party my husband had at work. It cost me less than $5! I doubled the recipe and this was plenty!
Oh, I’m so glad! Thanks, Kristina!
This is so good. I made it today for lunch with smoked gouda and mozzarella. I added a can of tuna and chopped up some leftover broccoli. Thanks for a terrific recipe.!
That sounds amazing! I love smoked gouda in macaroni and cheese. Thank you for sharing your variation!
I do not have small pasta, I do have spaghetti pasta, I wonder if I can make it with that. This is my plan tomorrow. Hope it works! 🙂
Hi Diana! It will be a very different texture and experience from what we think of macaroni and cheese, but hey, it’s cheesy pasta – it’ll probably still be delicious!