Baked Mac and Cheese

The formula

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	293%	168%
fat	42%	13%
thickener	16%	0%
salt	2%	1%
aromatics	2%	0%
topping	29%	0%
different cheeses	2.0	1.0
melt idx	0.8	0.6
cheese flavor idx	0.5	0.6
stretch idx	0.6	0.3

Where it stands out

• #119 of 120 for sauce stability

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

250 g	250g / 8 oz macaroni (elbow pasta)
15 g	1 tbsp (15g) unsalted butter ((or 2 tsp oil))
72 g	2/3 cup panko breadcrumbs ((Note 1))
30 g	2 tbsp (30g) unsalted butter (, melted)
2 g	1/4 tsp salt
60 g	4 tbsp (60g) unsalted butter
40 g	1/3 cup flour (, plain / all purpose)
732 g	3 cups milk (, warmed (low or full fat))
200 g	2 cups freshly shredded cheese, gruyere best ((followed by cheddar and Colby) (Note 2))
112 g	1 cup freshly shredded mozzarella cheese (, or more other cheese of choice (Note 2))
4 g	3/4 tsp salt
3 g	1 tsp garlic powder
2 g	1/2 tsp onion powder
2 g	1/2 tsp mustard powder

Method: 13 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Really Nagi, thanks so much for sharing this recipe! The video was really helpful for me. I've made this recipe a few times now and still watch the video when I make the Mac and Cheese. The butter coating the pasta, and shredding the block cheese really helpe” — a cook, 5.0★

“Really Nagi, thanks so much for sharing this recipe! The video was really helpful for me. I’ve made this recipe a few times now and still watch the video when I make the Mac and Cheese. The butter coating the pasta, and shredding the block cheese really helped” — a cook, 5.0★