Grammy's Kitchen · Macaroni and Cheese · Homemade Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from www.thekitchn.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 150% | 112% |
| dairy | 267% | 168% |
| fat | 19% | 13% |
| thickener | 7% | 0% |
| salt | 2% | 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.
| 454 g | 1 pound dried elbow macaroni |
| 85 g | 6 tablespoons (3/4 stick) unsalted butter, plus more for the baking dish |
| 680 g | 1 1/2 pounds medium cheddar cheese (about 6 cups shredded) |
| 30 g | 1/4 cup all-purpose flour |
| 1210 g | 5 cups whole milk or half-and-half, or a combination |
| 10 g | 1 3/4 teaspoons kosher salt |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| Paprika, for garnish (optional) |
Method: 8 steps, published by www.thekitchn.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I was looking for easy, cheap recipe and that's exactly what it is. It tastes good and everyone at Thanksgiving liked it. Will be making it for Christmas as well!Ok I read a few reviews and I'd like to say that you need a whisk for the sauce or it may ” — a cook, 5.0★
“I’m shocked. I made this recipe. I was a bit dubious at first. The amount of cheese seemed excessive and milk and flour seemed too little. I made the sauce but there wasn’t much for the amount of pasta. I added one eighth of the cheese the recipe called for an” — a cook, 1.0★