Grammy's Kitchen · Macaroni and Cheese · Creamy Evaporated Milk Mac n' Cheese
One of 120 macaroni and cheese recipes we measured
from thecookful.com
55 cooks on thecookful.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 | 100% | 125% |
| dairy | 111% | 168% |
| fat | 13% | 13% |
| salt | 0% | 1% |
| 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.
| 340 g | 12 oz. elbow macaroni (about 3 cups) |
| 1 g | 1/8 tsp. salt |
| 340 g | 1 (12 oz.) can evaporated milk* |
| 340 g | 3 cups (12 oz.) shredded sharp Cheddar cheese** |
| 28 g | 2 Tbsp. cold butter, cut into pieces (optional) |
Method: 4 steps, published by thecookful.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is IT!!! With minor tweaks, it is the PERFECT macaroni and cheese recipe for even my mac-and-cheese nay-saying keto hubbie!!! Seriously - I couldn't believe how easy it was, nor how freaking amazing!!! First, I boiled my #1 pasta (I did use elbows), bu” — a cook, 5★
“Vicki, yes, you can make this ahead and then reheat it. However, like a lot of mac n’ cheese, the noodles will continue to suck up sauce and the result will be drier. For a normal macaroni and cheese recipe, I’d recommend that you hold back some of the sauce, ” — a cook