Grammy's Kitchen · Macaroni and Cheese · Easiest One-Pot Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from southernbite.com
38 cooks on southernbite.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 50% | 112% |
| dairy | 108% | 168% |
| fat | 0% | 13% |
| salt | 1% | 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.
| 488 g | 2 cups whole milk |
| 473 g | 2 cups water |
| 6 g | 1 teaspoon salt |
| 454 g | 1 (16-ounce) box macaroni |
| 226 g | 2 cups shredded cheddar cheese |
Method: 2 steps, published by southernbite.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Alright! Someone who makes (at least when there’s time) Mac and cheese with white sauce! Years ago, someone gave me a Mac and cheese recipe using white sauce. Naturally, I had to fuss with it, so I quartered an onion, and cooked it, with the macaroni, al dente” — a cook
“What a wonderful recipe! I made this for lunch for my toddler and I. It was so easy to cut the recipe down to a quarter sized batch, which made a generous portion for just the two of us. I love the simplicity of the measurements! I did need to add a few more o” — a cook, 5.0★