Grammy's Kitchen · Macaroni and Cheese · Crockpot Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from amandascookin.com
5,884 cooks on amandascookin.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 | 209% | 168% |
| fat | 13% | 13% |
| salt | 1% | 1% |
| aromatics | 0% | 0% |
| different cheeses | 2.0 | 1.0 |
| melt idx | 0.7 | 0.6 |
| cheese flavor idx | 0.5 | 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 pasta (uncooked (regular, NOT gluten free, NOT quick cook pasta) We use Barilla brand) |
| 610 g | 2 1/2 cups whole milk |
| 340 g | 12 ounces evaporated milk |
| 340 g | 12 ounces Extra sharp cheddar (3 cups shredded (from the deli, shred yourself, don't buy bagged)) |
| 113 g | 4 ounces American cheese (1 cup shredded (from the deli, not processed slices)) |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 2 g | 1/2 teaspoon dry mustard |
| 1 g | 1/4 teaspoon garlic powder |
| Dash of cayenne pepper (to taste) | |
| 57 g | 1/4 cup butter (cubed) |
Method: 7 steps, published by amandascookin.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I read the whole recipe from beginning to end plus all of the comments and it still turned out over cooked, gritty, and the wrong flavor. But I see there is potential in this recipe so I did some research and I have figured out how to fix it for the second rou” — a cook, 4.0★
“Making this the way that the recipe called for turned the cheese into a complete curdled mess while the noodles were still under cooked. I think my crockpot was getting too hot for the cheese, so I tried again and pre-boiled my noodles to just barely under don” — a cook, 4.0★