In measuring cup, add carnation milk, egg, and salt and whisk until well combined. Set aside,
Prepare casserole dish by rubbing the entire inner serve with butter to prevent mac and cheese from sticking.
Prepare large elbow noodles according to packaging instructions cooking just until al denta. Drain, rinse and pat dry with paper towel.
Assemble mac and cheese: Adding a layer of prepared elbow noodles to casserole dish, add a generous amount of cheese blend over first layer of noodles and alternate between elbow noodles and cheese blend until top layer is topped with a generous amount of cheese blend.
Whisk milk mixture again then pour over entire top surface of mac and cheese. Loosely cover mac and cheese with aluminum foil and bake in oven until cheese begins to bubble throughout. Remove aluminum foil and continue to bake for approximately 4 minutes or so.
**Please note: Nutritional values serve as a guide only as values may vary.