Grammy's Kitchen · Macaroni and Cheese · Easiest Stovetop Macaroni and Cheese
One of 120 macaroni and cheese recipes we measured
from www.completelydelicious.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 149% | 112% |
| dairy | 75% | 168% |
| fat | 25% | 13% |
| thickener | 2% | 0% |
| egg | 22% | 0% |
| salt | 0% | 1% |
| 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.
| 455 g | 1 lb macaroni or other short pasta ((455 grams)) |
| 340 g | 12-oz can evaporated milk ((360 ml)) |
| 100 g | 2 large eggs |
| 455 g | 1 lb sharp cheddar cheese (, shredded (see Notes) (455 grams)) |
| 225 g | 8 ounces American cheese (, cubed (see Notes) (225 grams)) |
| 8 g | 1 tablespoon cornstarch |
| 113 g | 1/2 cup butter (, cubed (113 grams)) |
| Salt (, to taste) |
Method: 5 steps, published by www.completelydelicious.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Jasmine M. — December 17, 2017 @ 5:52 pm Reply Hey there, I want to make this for christmas dinner but am not sure about the eggs in the sauce. Do you think I can combine the milk, cheeses , butter, and eggs in a saucepan, maybe over a double boiler? Or do you” — a cook
“Annalise — January 19, 2017 @ 12:22 pm Reply Hi Julie! Evaporated milk is used in this recipe because the added milk proteins make for a smoother sauce. But I think it should be okay with regular milk, though I would probably recommend whole milk if you have i” — a cook