Grammy's Kitchen · Macaroni and Cheese · Creamy Crockpot Mac and Cheese
One of 120 macaroni and cheese recipes we measured
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% | 125% |
| dairy | 258% | 168% |
| fat | 18% | 13% |
| salt | 1% | 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 |
| 40 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 |
| 6 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, 4★
“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