When you make homemade Mac and cheese...

[Anonymous]

5 c milk, 24 oz freshly shredded sharp cheddar and 4 oz Parmesan. More parm to sprinkle on top for crisping purposes. I add nutmeg and Colemans mustard powder to mine.

[Anonymous]

Anonymous wrote:Don’t forget nutmeg.

I can’t stand that flavor in Mac n cheese! Nutmeg is for pumpkin pie or desserts only!

[Anonymous]

Anonymous wrote:Don’t forget nutmeg.

I personally hate nutmeg. It overpowers everything. Same goes with cumin. Two spices I rarely use.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Don’t forget nutmeg.

I personally hate nutmeg. It overpowers everything. Same goes with cumin. Two spices I rarely use.

I love both but not in mac and cheese. Garlic, onion salt, mustard, and plenty of paprika are the way to go!

[Anonymous]

Anonymous wrote:5 1/2 cups milk. 26oz cheese.
https://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/

I usually don't do the bread part, just to simplify. Sometimes add panko for crunch.

100% this. You can really use any cheese that you shred yourself (her suggestions are way too expensive for me!) but I do try to buy nice cheddar. This is a HUGE winner. No one likes dry mac and cheese, so you gotta up that milk and cheese! I also only boil my noodles for 2-3 minutes, so they are still hard when before I bake it, but it helps to keep them firm.