Macaroni and Cheese

Preparation info
  • 8

    portions
    • Difficulty

      Medium

Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

We’ve all had our share of macaroni and cheese over the years, from mother’s own to school caféteria to the frozen, dried, or canned versions. But lately we haven’t had this classic often enough.

The trick to a terrific macaroni and cheese is the cheese. Most often Cheddar is used, but we’ve updated our version with a nutty Gruyère. If you’re looking to give the dish added richness, replace some of the milk with an equal amount of evaporated milk.

Ingredients

Method