To make a single serving, heat 2 to 3 quarts (1. 9 to 2. 3 liters) of water and reduce the amount of elbow macaroni between 1/2 cup to 1 cup (42 to 84 g).
The water will stop bubbling right after you add the noodles.
If you want to make the noodles ahead of time, refrigerate them in an airtight container for 3 to 4 days. Reheat the noodles in your favorite sauce or casserole.
To make a single serving, cut the amount of milk, water, and noodles in half. You can use low-fat milk for this recipe, but whole milk will make creamier pasta.
Avoid heating the liquids over high heat or the milk will scorch on the bottom of the pot.
If the liquid evaporates, add 1/4 cup (60 ml) of milk whenever the liquid level looks low.
If you’d like to use the hot milk, consider thickening it with a roux and stirring in shredded cheese. Toss the noodles into this simple cheese sauce for an easy macaroni and cheese.
The noodles will absorb the water as they cook, so use a bowl that’s large enough for them to expand. This will make 1 to 2 servings. If you’d like to double the amount, use a larger bowl and add more water.
If you want softer noodles, microwave them for another 1 to 2 minutes.
You can serve the macaroni and cheese immediately or transfer it to a baking dish. Cook the macaroni and cheese until it’s bubbly.
You can also stir in cooked ground beef, sautéed shrimp, or meatballs.
