I came up with this because of three loves of mine, the first, mac-n-cheese, the second food in its own little dish and the third I love food that I can keep in the freezer that is already to go. I went to the store and found that I could not afford the little glass ramekins but for a third of the price I could get a box of 12 small mason jars with lids and I liked the look way better! This is an easy recipe, perfect for a night that you just don't have a lot of time. I made mine gluten free but you can most certainly use any kind of noodles you want and bread crumbs you want.
1Put uncooked pasta in pot, poor broth over pasta, add just enough of the water so that the liquid just covers the past.
2Bring pasta and broth to a boil over medium high heat and cook till just al dente, I cook the pasta about one to two minutes less than the instructions on the package. turn down heat a little. DO NOT drain liquid from past, there should be just a little bit left and this will be part of the sauce.
3Add onion and chive sesoning and let sit for a minute to rehydrate, then add cheeses stirring gently till it is all smooth and melted.
4add cajun seasoning and gently stir, you may want to do this a little at a time to see how much you like in it. When cooking for only adults I usually add more.
5You can dish it up right out of the pot the way it is or you can put in little mason jars, ramekins or one big oven safe dish.
6melt butter and mix into bread crumbs, use to top mac-n-cheese.
7Put dish/dishes in the oven for 15-20 minutes, untill top is browned and cheese is bubbly. When using a bunch of small dishes I like to put them in the oven on a jellyroll pan.
8remove from oven and enjoy!
9when using mason jars, when there is leftover and they have cooled down I just screw on the tops and stick in the freezer for a quick snack/meal side.