Grammy's Kitchen · Macaroni and Cheese · Fannie Farmer's Classic Baked Macaroni & Che
One of 120 macaroni and cheese recipes we measured
from www.food.com
829 cooks on www.food.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 | 213% | 168% |
| fat | 25% | 13% |
| thickener | 13% | 0% |
| salt | 1% | 1% |
| topping | 24% | 0% |
| 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 | 1 (8 ounce) package macaroni |
| 57 g | 4 tablespoons butter |
| 30 g | 4 tablespoons flour |
| 244 g | 1 cup milk |
| 238 g | 1 cup cream |
| 3 g | 1/2 teaspoon salt |
| fresh ground black pepper, to taste | |
| 226 g | 2 cups cheddar cheese, shredded good quality |
| 54 g | 1/2 cup breadcrumbs, buttered |
Method: 14 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is really the only recipe you need for mac & cheese. It is perfect EXACTLY the way it is, but since we are cheese-a-holics in our house, I played with different combinations of cheese to get the strong flavor I was searching for. My favorite pre-made mac ” — a cook, 5.0★
“I have an 1896 fannie farmers boston cooking school cookbook which I inherited from my great gramma. She is the first one who first made this dish for me when I was a child. My gramma and mom ALWAYS made mac and cheese this way. Lazy me slipped into making the” — a cook, 5.0★