Grammy's Kitchen · Macaroni and Cheese · Creamy Stovetop Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from somuchfoodblog.com
6 cooks on somuchfoodblog.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 | 135% | 168% |
| fat | 13% | 13% |
| salt | 0% | 1% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.7 | 0.6 |
| cheese flavor idx | 0.5 | 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.
| 340 g | 12 oz dried macaroni pasta |
| 340 g | 12 oz evaporated milk ((regular milk will not work)) |
| 119 g | 1/2 cup heavy cream |
| 43 g | 3 tablespoons salted butter |
| 339 g | 3 cups mixed shredded cheese* ((I used a blend of sharp cheddar, fontina and freshly grated parmesan)) |
Method: 4 steps, published by somuchfoodblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this recipe for Thanksgiving and it was a big hit! I used medium sharp cheddar, Colby jack, and added a little pinch of cayenne and garlic powder for fun. Beyond delicious! We had quite a bit of leftovers being that our Thanksgiving was much smaller than ” — a cook, 5.0★
“I’ve made this a few times and it’s a easy but delicious recipe especially when making a lot of other dishes during the holidays. I added cheese on top and broiled for a few minutes too. The kids loved it!” — a cook, 5.0★