If that describes you to a "T" then the 5 minute macaroni and cheese from Picky Palate is right up your alley.
I only had a single cup of cooked leftover noodles in the fridge, so I cut the recipe in half. As I had a reduced amount of ingredients, I scaled back on the cooking time as well. (2 minutes and then 1 and a half minutes.)
My plastic wrap wouldn't seal properly on the bowl so the liquid sort of exploded in the microwave. That wasn't so fun. Next time I make this I will use a bigger bowl.
The first time I took the macaroni out of the microwave I had a bit of a shock. There was a lot of liquid in that bowl. So I stirred it and nuked it for the second round, and crossed my fingers. I probably should have put a new sheet of plastic wrap on the bowl, because it was this second wave of microwaving that made the mess. Aside from the mess, the liquid went down to a normal level for mac n cheese.
I had a bit of clumping with the cheese. I happen to love cheese, so this wasn't an issue for me. I'm not sure if the clumping was due to using too much cheese, or the fact that I used the pre-shredded stuff from a bag.
Overall, this was a good speedy lunch. I'll have to experiment a bit more to get the recipe to turn out just how I like it, but I feel it is worth the time to tinker with.
Five minute macaroni and cheese from Picky Palate
1/2 pound cooked pasta of choice
2 cups shredded cheddar cheese
1 cup whole milk
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place pasta, cheese, milk, salt and pepper into a large microwave safe bowl. Stir to mix. Cover lightly with plastic wrap and microwave for 3 minutes. Stir and microwave for an additional 2 minutes. Stir until creamy and smooth. Serve immediately.
Makes 4 servings