Grammy's Kitchen · Macaroni and Cheese · Creamy Stovetop Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from www.sipandfeast.com
9 cooks on www.sipandfeast.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 | 112% | 112% |
| dairy | 67% | 168% |
| fat | 0% | 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.
| 454 g | 1 pound elbow macaroni (or medium or small shells) |
| 305 g | 1 1/4 cups milk |
| 296 g | 1 1/4 cups water |
| 452 g | 4 cups shredded sharp cheddar cheese |
| 56 g | 1/2 cup grated Pecorino Romano |
| 14 g | 1 tablespoon (14g) sodium citrate |
| 4 g | 1 teaspoon mustard powder |
| salt and pepper (to taste) |
Method: 5 steps, published by www.sipandfeast.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe hits the spot. Made it almost exactly and was so glad I did. To finish off the bottle of milk we had, I did go up to 1-1/2 cups milk, 1 cup water, but no harm there. When I drained my pasta, I left a little bit excess water behind as I figured I” — a cook, 5.0★
“This recipe hits the spot. Made it almost exactly and was so glad I did. To finish off the bottle of milk we had, I did go up to 1-1/2 cups milk, 1 cup water, but no harm there. When I drained my pasta, I left a little bit excess water behind as I figured I’d ” — a cook, 5.0★