In terms of scaling the recipe, it depends on whether you have pots large enough to just make one batch or quadruple the recipe, or need to make two batches with double the recipe for both.įor example, if you have pots large enough for making only one batch, the scaling would be as follows:ġ 1/2 Tablespoons Kosher salt divided: 1 tablespoon of Kosher salt per pot of boiling water used to cook the macaroni, plus 2 Tablespoons of salt in the actual sauce.ġ6 ounces of elbow macaroni x 4 = 64 ounces of elbow macaroniĤ cups (32-ounces) milk x 4 = 16 cups (128 ounces) milkĨ Tablespoons (1 stick, 4-ounces) unsalted butter, divided x 4 = 32 tablespoons (4 sticks, 16 ounces) unsalted butter divided 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.
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.
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