Grammy's Kitchen · Macaroni and Cheese · Creamy Crockpot Mac and Cheese
One of 120 macaroni and cheese recipes we measured
It ranks #118 of 120 for sauce stability among the macaroni and cheese recipes we compared. 91 cooks on www.thechunkychef.com rate it 4.9★.
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 | 258% | 168% |
| fat | 18% | 13% |
| salt | 2% | 1% |
| different cheeses | 2.0 | 1.0 |
| melt idx | 0.8 | 0.6 |
| cheese flavor idx | 0.3 | 0.6 |
| stretch idx | 0.2 | 0.3 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 16 oz box dried elbow macaroni pasta |
| 41 g | 3 Tbsp olive oil |
| 43 g | 3 Tbsp unsalted butter (cut into small cubes) |
| 680 g | 2 (12 oz each) cans evaporated milk |
| 488 g | 2 cups whole milk |
| 9 g | 1 1/2 tsp kosher salt |
| 2 g | 1/2 tsp dried mustard powder |
| 1 g | 1/4 tsp smoked paprika |
| 1 g | 1/4 tsp black pepper |
| few dashes hot sauce (optional but recommended - doesn't make it spicy) | |
| 452 g | 4 cups shredded cheddar cheese (for best results, shred your own) |
| 454 g | 16 oz block Velveeta (cut into small cubes) |
Method: 6 steps, published by www.thechunkychef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this as a side dish for Christmas. I’ve been looking for a lovely, creamy Mac and cheese recipe that doesn’t curdle and this recipe delivers just that! I altered the ingredients and cook time after reading comments. I used half the amount of velveeta an” — a cook
“Amazing! We cooked the pasta in advance, coated it with the butter and olive oil and refrigerated. Then we mixed up the milk, cheese and spices and kept the mixture in a gallon bag for a luncheon with 80 guests. The morning of the luncheon we just warmed the p” — a cook