Before you get started, make sure you gather all the ingredients in one place so they’re ready to go. For this recipe, you’ll need one stick of butter, 16 ounces of macaroni noodles, four cups of warm milk, a half a cup of flour, half a teaspoon of cumin, a quarter teaspoon of chili powder, four tablespoons of Dijon mustard , black pepper, eight ounces of cream cheese, three cups of shredded sharp cheddar cheese, and eight ounces of shredded mozzarella cheese. Measure everything out before you start anything, so it’s ready to go with each step.

Whole milk is what Epstein uses for this baked mac and cheese recipe because she’s aiming for that “traditional mac and cheese” vibe, but other milks are not out of the question. “You can sub out any kind of milk. Oat milk would be the non-dairy milk I would use,” she tells us.