Grammy's Kitchen · Macaroni and Cheese · Classic Baked Macaroni and Cheese
One of 120 macaroni and cheese recipes we measured
from themodernproper.com
16 cooks on themodernproper.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 | 200% | 112% |
| dairy | 269% | 168% |
| fat | 38% | 13% |
| thickener | 10% | 0% |
| salt | 5% | 1% |
| aromatics | 1% | 0% |
| topping | 12% | 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.
| 454 g | 1 pound elbow macaroni |
| 170 g | 3/4 cup (1 1/2 sticks) unsalted butter |
| 45 g | 6 tablespoons all-purpose flour |
| 1220 g | 5 cups whole milk |
| 907 g | 2 pounds cheddar cheese, shredded |
| 24 g | 4 teaspoons kosher salt |
| 3 g | 1 teaspoon garlic powder |
| 4 g | 1 teaspoon mustard powder |
| 1 g | 1/2 teaspoon freshly cracked black pepper |
| 54 g | 1/2 cup panko breadcrumbs |
| 12 g | 2 tablespoons minced fresh flat-leaf parsley, (optional) |
Method: 6 steps, published by themodernproper.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I used a 9 by 13 and it was *almost* too full. Use your biggest capacity 9 by 13! The cheese sauce is a lot, and I was concerned about it being too soupy ~ cooked it a wee bit extra time, and once it was served onto plates it was perfectly absorbed and just f” — a cook, 5.0★
“So... I recommend using a double deep 13×9 pan for baking. Yhe cheese sauce is a lot!! I also doubled up on the panko! (I love breading) it really made the meal! I would also recommend using a little heavy cream and a little less milk. It will require less che” — a cook, 5.0★