1 package (16 ounces) uncooked elbow macaroni.

Mac and cheese recipe for 2. Keep in an airtight container in the fridge for up to 4 days. It will finish cooking in the oven. In a medium bowl, combine macaroni, cheese, milk, egg and salt;

Return the sauce to the pot and stir in the cooked pasta. Boil the pasta for 2 mins less than stated on the pack, then drain. Taste the sauce, adding more salt and seasoned salt as needed.

Add macaroni noodles and boil for 5 minutes. Bake, uncovered, until a knife inserted in the center comes. With the perfect ratio of milk to cheese to sauce, this macaroni and cheese is at the top of my favorites list!

Make the macaroni and cheese: Add the macaroni and cook until slightly al dente, about 10 minutes. Web preheat the oven to 325 degrees f.

Web make cheese sauce per recipe, mix through pasta, sprinkle on breadcrumb topping. Season with salt and pepper to taste. 3 garlic cloves, minced, optional.

Add the vegan cheese and mix until melted down. Grease a large casserole dish with nonstick spray. 1⁄2 teaspoon chives, chopped, mostly for colour.