Mustard Mac and Cheese in a Mug
Single-serve macaroni and cheese cooked entirely in a microwave mug. Creamy Somerset Cheddar and wholegrain mustard create a tangy, savory sauce that cooks with the pasta. Frozen peas add freshness. Ready in about 10 minutes with minimal cleanup.
Ingredients
- 2 ¾ oz macaroni pasta
- 2 tbsp semi-skimmed milkwhole milk1:1dairy
- 1 tbsp light soft cheesecream cheese1:1dairy
- ½ oz Somerset mature Cheddarany mature Cheddar1:1dairy
- 1 tsp wholegrain mustardDijon mustard1:1condimentFull guide →
- 1 ¾ oz frozen British garden peasfrozen peas (any)1:1vegetable
- flat leaf parsley, chopped(optional)
Instructions
- 1
Put the macaroni in a mug and fill with cold water until about ⅓" above the pasta.
- 2
Microwave on medium for 7-10 minutes until the water is absorbed and pasta is almost done.
- 3
Stir in the milk, both cheeses, and the mustard. Season to taste, then cook for 1 minute.
- 4
Stir well, add the peas, and cook for another minute.
- 5
Allow to stand and cool slightly before serving. Garnish with chopped flat leaf parsley.
Tips
Microwaves vary in power; start checking at 7 minutes to avoid overcooking the pasta.
Good to Know
Once cooled, cover and refrigerate for up to 2 days. Reheat in microwave with a splash of milk to loosen.
Measure pasta and cheeses into a container. Assemble and cook when ready.
Eat straight from the mug or transfer to a bowl. Serve with crusty bread for dipping.
Common Mistakes
Use too much water initially to avoid unabsorbed liquid making the mac soggy.
Skip the standing time to avoid burning your mouth on very hot cheese.