Grammy's Kitchen · Macaroni and Cheese · Baked Bechamel Mac and Cheese with Herbed Br
One of 120 macaroni and cheese recipes we measured
from familystylefood.com
7 cooks on familystylefood.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 | 67% | 112% |
| dairy | 133% | 168% |
| fat | 16% | 13% |
| thickener | 3% | 0% |
| salt | 0% | 1% |
| topping | 36% | 0% |
| 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 pound cavatappi pasta ( shells or elbows) |
| 71 g | 5 tablespoons unsalted butter (divided) |
| 162 g | 1 1/2 cups fresh breadcrumbs (or panko) |
| 6 g | 1 tablespoon chopped fresh thyme |
| 6 g | 1 tablespoon chopped fresh rosemary |
| 2 g | 1 teaspoon chopped fresh sage |
| 1 g | 1/2 teaspoon black pepper |
| 15 g | 2 tablespoons all-purpose flour |
| 366 g | 1 1/2 cups whole milk |
| 238 g | 1 cup heavy cream |
| 75 g | 3/4 cup grated Parmesan cheese |
| 227 g | 8 ounces Fontina cheese (shredded on a box grater) |
Method: 7 steps, published by familystylefood.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was excellent! I think next time I make it I might add a little more sauce! It’s just so good! I’m having a baby shower next month and am wondering if I could make this and assemble it a day ahead or if the noodles would disintegrate.” — a cook, 5.0★
“Thanks for your reply! If I’m doubling the sauce, why wouldn’t I also double the heavy cream?” — a cook