I make the "Macafoni & Cheese" recipe sometimes (google for it if
interested -- there's a zillion hits).  While I like it, it doesn't really
resemble macaroni & cheese at all -- the eggs make it taste more like
quiche.  Last night I made a quick stove-top eggless version that was much
more reminiscent of mac & cheese to me.  Unfortunately I didn't measure
anything:

In a heavy saucepan heat about a cup to a cup and a half of Hood Carb
Countdown milk.  (Or you could use a mix of cream and water, if you don't
have access to the Hood stuff.)

Drain a one-pound block of tofu and dice into little rectangles about the
size of small elbow macaroni.  (I used extra firm, but firm might be
better.)  Dump it into the warm milk and let it simmer for about 15 minutes
-- makes the texture nicer.

In a different pan, melt about 1/2 tablespoon of butter over low heat.
Whisk in 1/8 tsp of xanthan gum.  Add a ladleful or so of the warm milk
from the tofu pan; whisk for a minute to thicken.  Add a handful of
shredded cheese.  Stir until smooth (or until too thick to stir.)   (I used
a bag of pre-shredded cheddar & monterey jack.  Freshly shredded would have
tasted better.  This is the "lazy person's" part of the recipe.)

I alternated adding milk and shredded cheese, stirring constantly, until I
had sauce that was creamy and of sufficient quantity to mix with the tofu.
It was probably about 4 ounces of cheese and maybe half a cup (or 3/4 cup)
of the milk, altogether.

Dumped the rest of the milk out of the tofu pan, stirred the warn cheese
sauce over the tofu bits, and ate it with steamed burttered broccoli.  It
made 3 servings.

Em