O make macaroni and cheese, using macaroni and cheese, you start with one pound of elbow macaroni. “I really like to use whole-wheat fusilli,” you say, “because they-” Knock it off. Elbow macaroni. If you forgot to buy elbows, you can use some other shape, but it won’t be as effective. Fill a big two-handled metal pot most of the way with water, salt the water, and put it on the stove to boil. ... Nor should you load up on Pine-Splittingly Fierce Extra-Extra Ouchy Sharp. At least one of your half-pound blocks should be no more than medium-sharp. You can get frisky with one or two of the others, but you need a foundation of mild cheddar. There is nothing to be gained by using white cheese instead of yellow. Grate two of your half-pound blocks, including the mildest one, completely.

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