Grammy's Kitchen · Macaroni and Cheese · Homemade Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from www.willcookforsmiles.com
80 cooks on www.willcookforsmiles.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 | 112% | 112% |
| dairy | 126% | 168% |
| fat | 6% | 13% |
| thickener | 3% | 0% |
| salt | 0% | 1% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.6 | 0.6 |
| cheese flavor idx | 0.6 | 0.6 |
| stretch idx | 0.4 | 0.3 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb elbow macaroni |
| salt (salt water for cooking pasta) | |
| 28 g | 2 tbsp unsalted butter |
| 15 g | 2 tbsp all purpose flour |
| 488 g | 2 cups 2% milk |
| 284 g | 10 oz extra sharp cheddar cheese (block, it melts smoother) |
| 227 g | 8 oz Monterrey Jack cheese (block, it melts smoother) |
| 85 g | 3 oz cream cheese |
| 1 g | 1/2 tsp smoked paprika |
| salt | |
| fresh cracked black pepper |
Method: 8 steps, published by www.willcookforsmiles.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“OH MY GOSH!!!! This is the BEST Mac and cheese I have ever made. I can’t thank you enough for this. I literally kept eating it out of the pot!!! The only thing I decided to do different was (after I was done eating several fork fulls out of the pot of course l” — a cook, 5.0★
“Hi, I haven’t tried using evaporated milk in this recipe, I think it may change the flavor. If you’d like to use it add equal amounts of water to the milk. For example, the recipe calls for 2 cups of milk so you will use one cup of evaporated with one cup of w” — a cook