Grammy's Kitchen · Macaroni and Cheese · Baked Macaroni and Cheese
One of 120 macaroni and cheese recipes we measured
from feastandfarm.com
410 cooks on feastandfarm.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 143% | 112% |
| dairy | 310% | 168% |
| fat | 27% | 13% |
| thickener | 14% | 0% |
| salt | 2% | 1% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.7 | 0.6 |
| cheese flavor idx | 0.5 | 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.
| 158 g | 1 1/2 cups dry elbow macaroni (shells or cavatappi) |
| 43 g | 3 tablespoons butter or margarine |
| 22 g | 3 tablespoons all purpose flour |
| 488 g | 2 cups milk (not skim) |
| 3 g | 1/2 teaspoon each salt and pepper |
| 226 g | 2 cups shredded cheese (I like 1 cup each of sharp cheddar and Swiss) |
Method: 9 steps, published by feastandfarm.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hello, I have made many different mac & cheese recipes and am never truly happy with either the texture or the flavor. When I try a new recipe for anything I always follow the recipe to the letter then of course as I become familiar with it I may mess with it ” — a cook
“I’m definitely a mac n cheese enthusiast from way back. First time I discovered actual homemade, baked mac n cheese with NO velveeta or processed cheese food, I was converted for life! Your recipe looks delicious, and I will definitely be trying the sharp ched” — a cook