Grammy's Kitchen · Macaroni and Cheese · Creamy Stovetop Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from whitneybond.com
6 cooks on whitneybond.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 | 100% | 112% |
| dairy | 160% | 168% |
| fat | 13% | 13% |
| thickener | 7% | 0% |
| salt | 2% | 1% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.6 | 0.6 |
| cheese flavor idx | 0.6 | 0.6 |
| stretch idx | 0.4 | 0.3 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 16 ounces uncooked macaroni noodles |
| 227 g | 8 ounces sharp cheddar cheese (shredded into approximately 2 1/4 cups) |
| 227 g | 8 ounces swiss cheese ((or gruyere cheese) shredded into approximately 2 1/4 cups) |
| 57 g | 1/4 cup unsalted butter |
| 30 g | 1/4 cup all-purpose flour (or 2 tablespoons cornstarch) |
| 9 g | 1 1/2 teaspoons salt |
| 2 g | 1 teaspoon black pepper |
| 4 g | 1 teaspoon mustard powder |
| 3-4 dashes hot sauce (or 1/4 teaspoon cayenne pepper) | |
| 726 g | 3 cups half and half (or whole milk) |
Method: 11 steps, published by whitneybond.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.