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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. The Topping: For the crispy topping, I use Panko breadcrumbs.The Cheeses: I use two different kinds of cheese in this recipe – Gruyère cheese and extra sharp Cheddar cheese.The White Sauce: The sauce for the macaroni and cheese starts with a regular bechamel or white sauce made with unsalted butter, all-purpose flour, Kosher salt, black pepper, nutmeg, and milk.The Macaroni: There’s nothing special here – the macaroni that I used is regular dried macaroni.Finally: Finish the Ultimate Make-Ahead Macaroni and Cheese.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.