Grammy's Kitchen · Macaroni and Cheese · 5-Ingredient Instant Pot Mac and Cheese
One of 120 macaroni and cheese recipes we measured
25 cooks on www.littlespicejar.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 75% | 112% |
| dairy | 67% | 168% |
| fat | 13% | 13% |
| salt | 1% | 1% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.7 | 0.6 |
| cheese flavor idx | 0.5 | 0.6 |
| stretch idx | 0.4 | 0.3 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound dry elbow macaroni |
| 946 g | 4 cups water (or 2 cups chicken stock + 2 cups water) |
| 57 g | 4 tablespoons salted butter (cut into small pieces) |
| 4 g | 3/4 teaspoon kosher salt (or garlic salt) |
| 2 g | 1/2 teaspoon dried mustard powder |
| 339 g | 3 cups shredded cheese (see notes) |
| 305 g | 1 1/4 cup whole milk (or half and half) |
Method: 4 steps, published by www.littlespicejar.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is fabulous! I make mac and cheese only rarely for myself, because waiting for the water to return to the boil takes a bit of time, so I get distracted only to be reminded by the sound of hissing as the pot boils over, and then I have to keep testing for” — a cook, 5.0★
“This is fabulous! I make mac and cheese only rarely for myself, because waiting for the water to return to the boil takes a bit of time, so I get distracted only to be reminded by the sound of hissing as the pot boils over, and then I have to keep testing for ” — a cook, 5.0★