Grammy's Kitchen · Macaroni and Cheese · Easy 3 Ingredient Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from www.theslowroasteditalian.com
6 cooks on www.theslowroasteditalian.com rate it 4.8★.
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 | 300% | 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.
| 227 g | 8 ounces dried elbow macaroni |
| 680 g | 24 ounces whole milk (3 cups ) |
| 227 g | 8 ounces finely shredded cheddar cheese |
| salt and pepper to taste (optional) |
Method: 4 steps, published by www.theslowroasteditalian.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Loved how easy it was! I think I did some things wrong- so it didn’t taste the best. I used low fat milk and didn’t have cornstarch but I was just going to just roll with it. It came out pretty grainy and clumpy. If I were to make it again I would definitely u” — a cook
“Hi Carrie! So happy it hit the spot! 😊 For clumping, try these quick tips: Shred your own cheese! Pre shredded has a coating that prevents melting. Low and slow heat is key. High heat makes cheese seize up. I really hope this helps! TSRI Team Member, Devlyn” — a cook