Grammy's Kitchen · Macaroni and Cheese · Baked Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from www.tasteofhome.com
38 cooks on www.tasteofhome.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 100% | 112% |
| dairy | 242% | 168% |
| fat | 17% | 13% |
| thickener | 10% | 0% |
| salt | 1% | 1% |
| aromatics | 26% | 0% |
| topping | 18% | 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 package (16 ounces) uncooked elbow macaroni |
| 76 g | 1/3 cup plus 1/4 cup butter, divided |
| 120 g | 3/4 cup finely chopped onion |
| 45 g | 6 tablespoons all-purpose flour |
| 4 g | 1 teaspoon ground mustard |
| 4 g | 3/4 teaspoon salt |
| 1 g | 1/4 teaspoon pepper |
| 1098 g | 4-1/2 cups 2% milk |
| 452 g | 4 cups shredded sharp cheddar cheese |
| 81 g | 3/4 cup dry bread crumbs |
Method: 6 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.