Grammy's Kitchen · Macaroni and Cheese · 4-Ingredient Baked Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from southernbite.com
10 cooks on southernbite.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 150% | 112% |
| dairy | 130% | 168% |
| fat | 0% | 13% |
| salt | 0% | 1% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.6 | 0.6 |
| cheese flavor idx | 0.6 | 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.
| 454 g | 1 (16-ounce) package elbow macaroni |
| 476 g | 2 cups heavy cream |
| 113 g | 4 ounces cream cheese (cut into cubes) |
| 680 g | 3 (8-ounce) blocks sharp cheddar cheese* (about 6 cups) |
| salt | |
| pepper |
Method: 6 steps, published by southernbite.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hello I made this with a few tweaks. I used 8 oz of cream cheese & 8 oz of sharp cheddar. I used 2 cups of half n half. Melted 4 oz of butter in a pan, added the half n half then added the cream cheese let that melt. Then added the 8 oz of cheddar ” — a cook, 5.0★
“Hello I made this with a few tweaks. I used 8 oz of cream cheese & 8 oz of sharp cheddar. I used 2 cups of half n half. Melted 4 oz of butter in a pan, added the half n half then added the cream cheese let that melt. Then added the 8 oz of cheddar and stirred ” — a cook, 5.0★