Grammy's Kitchen · Macaroni and Cheese · Instant Pot Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from buildyourbite.com
It ranks #4 of 120 for sauce stability among the macaroni and cheese recipes we compared. 452 cooks on buildyourbite.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 124% | 112% |
| dairy | 30% | 168% |
| fat | 16% | 13% |
| salt | 1% | 1% |
| aromatics | 0% | 0% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.5 | 0.6 |
| cheese flavor idx | 0.7 | 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.
| 262 g | 2 1/2 cups uncooked elbow macaroni noodles |
| 480 g | 2 cups vegetable broth (or chicken broth) |
| 237 g | 1 cup water |
| 2 g | 1/4 teaspoon salt |
| 1 g | 1/4 teaspoon pepper |
| 1 g | 1/4 teaspoon garlic powder |
| 43 g | 3 tablespoons butter (cut into cubes) |
| 226 g | 2 cups cheddar cheese (freshly grated ) |
| 100 g | 1 cup parmesan cheese (freshly grated ) |
| 79 g | 1/3 cup heavy cream |
Method: 4 steps, published by buildyourbite.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you for sharing his recipe! It’s SO easy and delicious! I’ve made it several times and actually preferred using the pre-shredded cheese (believe it or not lol!) I used the thicker cut, extra sharp cheddar. Stir it in a little at a time to avoid clumps. I” — a cook
“I love making this Mac and cheese. It’s so quick and so good. The only change I make is adding an extra tablespoon of butter and 3 minutes in the slow cooker. It’s just easier to use half a stick of butter. For cheese I use Parmesan, medium cheddar, and smoked” — a cook