Grammy's Kitchen · Macaroni and Cheese · Creamy Macaroni and Cheese
One of 120 macaroni and cheese recipes we measured
from www.tasteofhome.com
It ranks #120 of 120 for sauce stability among the macaroni and cheese recipes we compared. 107 cooks on www.tasteofhome.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 228% | 112% |
| dairy | 313% | 168% |
| fat | 54% | 13% |
| thickener | 29% | 0% |
| salt | 1% | 1% |
| different cheeses | 2.0 | 1.0 |
| melt idx | 0.8 | 0.6 |
| cheese flavor idx | 0.4 | 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.
| 210 g | 2 cups uncooked elbow macaroni |
| 114 g | 1/2 cup butter, cubed |
| 60 g | 1/2 cup all-purpose flour |
| 427 g | 1-1/2 to 2 cups 2% milk |
| 230 g | 1 cup sour cream |
| 227 g | 8 ounces cubed Velveeta |
| 25 g | 1/4 cup grated Parmesan cheese |
| 3 g | 1/2 teaspoon salt |
| 2 g | 1/2 teaspoon ground mustard |
| 1 g | 1/2 teaspoon pepper |
| 226 g | 2 cups shredded cheddar cheese |
Method: 5 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.