Grammy's Kitchen · Macaroni and Cheese · 3 Cheese Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from www.realfoodwithsarah.com
It ranks #5 of 120 for sauce stability among the macaroni and cheese recipes we compared. 1 cooks on www.realfoodwithsarah.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 119% | 112% |
| dairy | 81% | 168% |
| fat | 25% | 13% |
| salt | 1% | 1% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.6 | 0.6 |
| cheese flavor idx | 0.7 | 0.6 |
| stretch idx | 0.3 | 0.3 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 ounces macaroni |
| 57 g | 4 tablespoons butter |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 1 g | 1/2 teaspoon paprika (or smoked paprika) |
| 183 g | 3/4 cup whole milk (or heavy cream) |
| 170 g | 1 1/2 cups extra sharp cheddar cheese (shredded) |
| 50 g | 1/2 cup gruyere cheese (shredded) |
| 50 g | 1/2 cup Parmesan cheese (grated) |
Method: 6 steps, published by www.realfoodwithsarah.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Great and easy to follow — I’ll make it again!” — a cook, 5.0★