Grammy's Kitchen · Macaroni and Cheese · Baked Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from www.culinaryhill.com
36 cooks on www.culinaryhill.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 | 100% | 112% |
| dairy | 161% | 168% |
| fat | 25% | 13% |
| thickener | 7% | 0% |
| salt | 0% | 1% |
| aromatics | 1% | 0% |
| topping | 24% | 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.
| Salt and freshly ground black pepper | |
| 454 g | 1 pound elbow macaroni ((see note 1)) |
| 114 g | 1/2 cup butter (divided, plus extra for buttering the dish) |
| 30 g | 1/4 cup all-purpose flour |
| 732 g | 3 cups milk (hot (see note 2)) |
| 227 g | 8 ounces cheddar cheese (shredded (2 cups, see note 3)) |
| 227 g | 8 ounces Gruyere cheese (shredded (2 cups)) |
| Hot sauce (to taste) | |
| 3 g | 1 clove garlic (minced) |
| 108 g | 1 cup bread crumbs |
Method: 5 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This mac and cheese was outstanding. I love the garlic in the buttery crumb topping. I used all gluten free ingredients, including the noodles, flour and breadcrumbs and it worked out great. The only complaint is it was a little dry. Next time I’ll use 1/2 lb ” — a cook, 5.0★
“Made this last night using 2 cups mild cheddar and 2 cups Monterey Jack, because that is what I had on hand. When I added the pasta it seemed really thick, but I went ahead and turned it out into the casserole. I used panko bread crumbs, again because it was ” — a cook, 5.0★