Grammy's Kitchen · Macaroni and Cheese · Homemade One-Pot Macaroni & Cheese
One of 120 macaroni and cheese recipes we measured
37 cooks on www.fivehearthome.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 | 50% | 112% |
| dairy | 161% | 168% |
| fat | 0% | 13% |
| salt | 1% | 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.
| 366 g | 1 1/2 cups whole milk |
| 325 g | 1 to 1 3/4 cups water |
| 227 g | 8 ounces small elbow macaroni |
| 3 g | 1/2 teaspoon salt |
| Freshly ground black pepper (to taste) | |
| 113 g | 4 ounces extra-sharp cheddar (grated (about 1 cup, packed)) |
| Optional: 1/2 teaspoon garlic powder and/or 1/2 teaspoon dry mustard powder |
Method: 2 steps, published by www.fivehearthome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I'm making this even simpler by making it in a foil pan in the oven instead of on the stovetop- I don't even have to clean the pot! I doubled the recipe, using a full pound of pasta and an 8 ounce package of cheese. First I combined the milk, water, salt, and ” — a cook
“This is delicious and hit the spot got some serious comfort lunch (yep, those are hotdogs!). Started with 1c water plus 1.5c 2% milk; the garlic powder and dry mustard; added some red pepper flakes and Red Robin seasoning. Added more milk (not water) a splash ” — a cook, 5.0★