I love Grandma Bev's Mac and Cheese, but I don't really need to make the whole 9x13 pan every time I'm craving the gooey golden goodness. I mean I REALLY don't need it because it would just be up to me to eat it all, and that is not necessary.
So, last night, I did a bit of an experiment. Recently, I acquired two small Corningware individual casseroles with lids. They were just the thing for my experiment. I decided to use the leftover noodles I had from dinner to make a revised single-serving version of Grandma's Macaroni and Cheese. I ended up making two single servings because I remembered that I would be celebrating someone's birthday at work and therefore I might as well surprise her with a free lunch.
I was a little worried about the proportions of the dish because I didn't exactly know how to measure it out and when the 9x13 recipe calls for 2 eggs and you are only making 1/4 of the recipe, how can you really split an egg? So, I improvised, and the results were glorious.
Grandma Bev's Mac and Cheese - Individual Servings
Makes 2 Individual Servings
1/4 C Skim Milk
1/4 C (or more) Extra Sharp Cheddar Cheese, cubed
1 T butter, cut into mini cubes
1 C small pasta noodles of your choice, cooked and drained (I used whole wheat rotini-healthier!)
1/8 t. salt
1/8 t. pepper
Whisk together egg, salt, pepper and milk in small bowl. Add cubed cheese and coat the cubes. Add pasta to coat.
Pour mixture between two small oven proof dishes
Scatter cubes of butter throughout each dish
Bake at 350 for 15 minutes until eggs are semi-solid.
Eat, or store in the refrigerator and reheat for 1-2 minutes on high until cheese is bubbly.