Grammy's Kitchen · Macaroni and Cheese · Baked Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from preppykitchen.com
230 cooks on preppykitchen.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 | 125% | 112% |
| dairy | 214% | 168% |
| fat | 31% | 13% |
| thickener | 13% | 0% |
| salt | 1% | 1% |
| topping | 13% | 0% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.7 | 0.6 |
| cheese flavor idx | 0.7 | 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 elbow macaroni ((454g)) |
| 141 g | 1/2 cup plus 2 tablespoons unsalted butter ((141g)) |
| 60 g | 1/2 cup all-purpose flour ((60g)) |
| 732 g | 3 cups whole milk ((720mL)) |
| 238 g | 1 cup heavy cream ((240mL)) |
| 4 g | 3/4 teaspoon salt |
| 2 g | 3/4 teaspoon ground black pepper |
| 283 g | 10 ounces sharp cheddar cheese (shredded (283g)) |
| 283 g | 10 ounces gruyere cheese (shredded (283g)) |
| 60 g | 1/2 cup panko bread crumbs ((60g)) |
Method: 7 steps, published by preppykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Total success! My first time making baked mac and cheese, and it turned out fantastic. I used 3 cups of 2% milk and only had about 7 oz of each cheese, but it still came out so creamy and flavorful. I followed the recommendation to add 1/8 tsp of nutmeg, garli” — a cook, 5.0★
“I accidentally messed up some of the recipe and it was still great! I almost didn't know I was a fan of bread crumbs on top and almost just left them out completely but I'm glad I didn't!” — a cook, 5.0★