Grammy's Kitchen · Macaroni and Cheese · Baked Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from pinchofyum.com
8 cooks on pinchofyum.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 | 200% | 112% |
| dairy | 102% | 168% |
| fat | 22% | 13% |
| thickener | 3% | 0% |
| egg | 22% | 0% |
| salt | 0% | 1% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.6 | 0.6 |
| cheese flavor idx | 0.6 | 0.6 |
| stretch idx | 0.4 | 0.3 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb elbow macaroni |
| 100 g | 2-3 slices white bread, toasted |
| 99 g | 7 tablespoons butter, divided |
| 15 g | 2 tablespoons flour |
| 340 g | 1 12-ounce can evaporated milk |
| 122 g | 1/2 cup whole milk |
| 4 g | 1 teaspoon ground mustard |
| 680 g | 1 1/2 pounds cheddar cheese, grated |
| 227 g | 8 ounces American, Gruyere, or any other smooth melting cheese, grated or cut into chunks |
| 100 g | 2 eggs, beaten |
Method: 5 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
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