Grammy's Kitchen · Macaroni and Cheese · Best Southern Baked Mac and Cheese - Easy
One of 120 macaroni and cheese recipes we measured
from cheneetoday.com
It ranks #3 of 120 for cheese intensity among the macaroni and cheese recipes we compared. 215 cooks on cheneetoday.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 | 378% | 112% |
| dairy | 292% | 168% |
| fat | 14% | 13% |
| egg | 24% | 0% |
| salt | 4% | 1% |
| 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.
| 210 g | 2 cups elbow macaroni |
| 28 g | 2 tbsp unsalted butter (plus more for baking dish) |
| 50 g | 1 large egg (beaten, room temperature) |
| 368 g | 1 13 oz. can evaporated milk |
| 244 g | 1 cup whole milk (room temperature (don't swap in lowfat or fat-free milk)) |
| 227 g | 8 oz extra-sharp white cheddar cheese (good quality) |
| 340 g | 12 oz mild cheddar cheese (or another mild cheese like monterey jack, fontina, colby jack, or gouda) |
| 227 g | 8 oz mascarpone cheese (room temperature) |
| 9 g | 1 1/2 tsp. salt (or to taste (taste mixture before adding egg)) |
| 1 tsp cajun or creole seasoning | |
| 2 g | 1/2 tsp dry mustard powder (or 1 teaspoon dijon mustard) |
| 0 g | 1/8 tsp ground nutmeg |
| fresh cracked pepper (for topping) |
Method: 9 steps, published by cheneetoday.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I should have read the reviews before I made this, and I also should have followed my gut which was telling me that 8 ounces of pasta was not nearly enough for that amount of milk. I followed the directions exactly and ended up with a weirdly curdled mac and c” — a cook, 2.0★
“I made this today and it came out beautiful! It was also my first time making baked mac and cheese. I prefer the mac and cheese WITHOUT Velveeta but my husband thinks you can’t have mac and cheese without including Velveeta. He seen the looseness of the mac an” — a cook, 5.0★