upgrade from your boxed mix to this thirty-minute recipe. A rich cheese sauce made with Gruyere, white cheddar and Fontina gets mixed with elbow macaroni, and then topped with Parmigiano-Reggiano ...
Cook macaroni in salted, boiling water, following the packet instructions. It is most widely used in macaroni cheese, served with sauces, or baked in savoury and sweet gratins.