For all of the other ingredients, I would multiply the amounts listed in the recipe by four like this: For example, if you’re cooking two boxes of macaroni at a time, then I would use 1 Tablespoon of salt for both of the boxes. In terms of this recipe, the only thing that I probably would not quadruple would be the salt added to the water used to cook the macaroni if you are cooking multiple quantities of macaroni at a time. I’m so sorry for the delay in responding to this. The first thing that I did was to cook the macaroni in salted water according to the package directions. The Topping: For the crispy topping, I use Panko breadcrumbs.The Cheeses: I use two different kinds of cheese in this recipe – Gruyère cheese and extra sharp Cheddar cheese.The White Sauce: The sauce for the macaroni and cheese starts with a regular bechamel or white sauce made with unsalted butter, all-purpose flour, Kosher salt, black pepper, nutmeg, and milk.The Macaroni: There’s nothing special here – the macaroni that I used is regular dried macaroni.Finally: Finish the Ultimate Make-Ahead Macaroni and Cheese.Not to worry – it really is a simple dish to make involving basic steps described below. If you’ve never made homemade macaroni and cheese before, it might seem a bit unnerving, especially if served at a holiday feast. Because this recipe can be made ahead of time, it’s perfect for that busy holiday occasion when you want to save time to be with friends and family.

How do you make mac n cheese