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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.