We have made a bunch of food at home. It started with hamburger helper and other prepared crap. Well we have evolved and we can make our own hamburger helper. We have made this a few times, but I have never captured the steps. It is more of a casserole the way we make it. We get three meals out of this and it rules. It is nothing more than an adaptation of our mac and cheese.
Let that thicken and lightly boil till you only see a few bubbles for 10 minutes.
Temper in 1 egg after the 10 minutes.
Get the pasta going. We use shells. Any type of pasta that can hold stuff will work fine.
with the stove on med low mix in the cheese.
Do not let it get above med low if you use any heat at all. If the mix is too hot before you add the cheese, or let the cheese get too hot it will go grainy and ruin everything. Melt, not cook.
pasta should be al dente, or just still a bit hard. Not all the way done for sure.
Still have to bake it in the sauce, so if they get overdone it ruins it as well.
Cool the noodles once they get there so they stop cooking.
we split it up into our thingies we freeze / bake in and add some cheese on the top.
the one we eat we cook at 350 till the cheese is melted.
Frozen ones get foil @ 350 till the center hits a decent temp. Remove foil to get the cheese melted to serve.