Grammy's Kitchen · Macaroni and Cheese · Baked Macaroni and Cheese
One of 120 macaroni and cheese recipes we measured
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 | 188% | 168% |
| fat | 13% | 13% |
| thickener | 7% | 0% |
| salt | 1% | 1% |
| aromatics | 10% | 0% |
| 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 | 16 ounces macaroni |
| 57 g | 4 tablespoons unsalted butter |
| 30 g | 4 tablespoons all-purpose flour |
| 732 g | 3 cups whole milk |
| 119 g | 1/2 cup heavy cream |
| 38 g | 1/4 of a peeled yellow onion (one wedge) |
| 6 g | 2 peeled and smashed garlic cloves |
| 6 g | 1 teaspoon kosher salt |
| 227 g | 8 ounces mild cheddar cheese (shredded) |
| 227 g | 8 ounces Monterey jack cheese (shredded) |
Method: 6 steps, published by www.girlgonegourmet.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Can this be prepped before hand and popped in the oven at the last minute??? Thanks. I’m thinking it would be great with my Super Bowl spread.” — a cook
“Happy Birthday April! Sounds like an awesome way to celebrate your birthday! Especially with this double cheddar mac and cheese!” — a cook