This is a rather streamlined version of mac and cheese, so feel free to use the basic method (cooked pasta tossed with bechamel, cheese, and butter cubes) as a starting point for ingredients. That said, I wouldn’t concern yourself too much with precise measurements and cooking times because you can get away with eyeballing things. I baked mine in the oven for about 10 minutes at 400☏.
As far as the cheese measurements, that is entirely up to you, but you really can’t have too much. I cooked a half-pound of pasta and made a bechamel sauce with four tablespoons each of butter and flour and about two to three cups of warmed milk.
Because there aren’t any formal measurements here, you’ll need to use your best approximation.
