Now it’s time to get started on the soup. In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

Finally, the cheese gets mixed in. Drummond likes to use fontina, cheddar, and mozzarella to give the dip both a bite and creaminess. Season with pepper and red pepper flakes (and salt, if needed).

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Make-ahead macaroni and cheese gives you something to really look forward to for dinner. And Ina Garten’s recipe is nearly foolproof, so you can sleep soundly knowing something delicious awaits.

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