Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Meril's Mac And Cheese

Meril's Mac And Cheese

  • Yield: 6 to 8


  • 1 pound elbow macaroni
  • 1 1/4 cups whole milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1/8 teaspoon grated nutmeg (optional)
  • 8 ounces grated cheddar cheese
  • 1/4 cup grated Parmesan cheese, plus more for garnish


  • Bring a large pot of water to a boil and add enough salt to make water taste salty. Add macaroni and cook according to package directions. Drain pasta in a colander and return to pot. Cover and cook over low heat until all water has evaporated, 30 seconds to 1 minute. Add milk, salt, pepper, butter, nutmeg, and cheeses and stir until all the cheese has melted. If necessary, turn the burner to a very low heat to melt remaining cheese.

  • Serve immediately, garnished with more Parmesan cheese if desired.