Grammy's Kitchen · Macaroni and Cheese · Baked Macaroni and Cheese
One of 120 macaroni and cheese recipes we measured
from www.foodnetwork.com
2,737 cooks on www.foodnetwork.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 150% | 112% |
| dairy | 323% | 168% |
| fat | 38% | 13% |
| thickener | 10% | 0% |
| egg | 22% | 0% |
| salt | 3% | 1% |
| aromatics | 35% | 0% |
| topping | 48% | 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.
| 227 g | 1/2 pound elbow macaroni |
| 43 g | 3 tablespoons butter |
| 22 g | 3 tablespoons flour |
| 13 g | 1 tablespoon powdered mustard |
| 732 g | 3 cups milk |
| 80 g | 1/2 cup yellow onion, finely diced |
| 1 g | 1 bay leaf |
| 1 g | 1/2 teaspoon paprika |
| 50 g | 1 large egg |
| 340 g | 12 ounces sharp cheddar, shredded |
| 6 g | 1 teaspoon kosher salt |
| Fresh black pepper | |
| 43 g | 3 tablespoons butter |
| 108 g | 1 cup panko bread crumbs |
Method: 6 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love this recipe! I must confess years ago I’d overlooked the “1/2 lb” of pasta and just assumed it was one box (which is 1lb!) so the first several times it wasn’t as creamy as when I doubled the recipe to accommodate the full 1lb of pasta! I tweak it often ” — a cook, 5.0★
“I read reviews before choosing which recipe to use. Many complained it was grainy and they didn't know why. It's because you got in a hurry and let your dairy come to a full boil. You want your sauce to simmer, but keep your heat at medium or slightly lower” — a cook, 5.0★