Grammy's Kitchen · Macaroni and Cheese · Homemade Stovetop Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from freshaprilflours.com
10 cooks on freshaprilflours.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 | 215% | 168% |
| fat | 6% | 13% |
| thickener | 3% | 0% |
| salt | 1% | 1% |
| aromatics | 0% | 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.
| 28 g | 2 Tablespoon (28g) unsalted butter |
| 15 g | 2 Tablespoons (15g) all-purpose flour |
| 473 g | 2 cups (480mL) water |
| 976 g | 4 cups (960mL) milk (I prefer whole) |
| 6 g | 1 teaspoon salt |
| 1 g | 1/4 teaspoon garlic powder |
| 1 g | 1/4 teaspoon onion powder |
| 454 g | 1 pound (454g) elbow macaroni (uncooked) |
| 452 g | 4 cups (452g) shredded cheddar cheese1 |
Method: 5 steps, published by freshaprilflours.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Had this printed out to make someday and decided on a whim yesterday and whipped it up. It's super easy, only had salted butter, tastes great, only had skim milk, tastes great. the hardest part is not burning the butter when you measure out the flour, next tim” — a cook, 5.0★
“Had this printed out to make someday and decided on a whim yesterday and whipped it up. It’s super easy, only had salted butter, tastes great, only had skim milk, tastes great. the hardest part is not burning the butter when you measure out the flour, next tim” — a cook, 5.0★