Grammy's Kitchen · Macaroni and Cheese · Instant Pot Mac and Cheese
One of 120 macaroni and cheese recipes we measured
1,667 cooks on thesaltymarshmallow.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 | 86% | 112% |
| dairy | 40% | 168% |
| fat | 6% | 13% |
| salt | 1% | 1% |
| aromatics | 1% | 0% |
| different cheeses | 2.0 | 1.0 |
| melt idx | 0.6 | 0.6 |
| cheese flavor idx | 0.5 | 0.6 |
| stretch idx | 0.5 | 0.3 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 16 Ounces Uncooked Elbow Macaroni |
| 960 g | 4 Cups Chicken Broth |
| 28 g | 2 Tablespoons Butter |
| 2 g | 1 Teaspoon Hot Pepper Sauce |
| 3 g | 1 Teaspoon Garlic Powder |
| 1 g | 1/2 Teaspoon Pepper |
| 3 g | 1/2 Teaspoon Salt |
| 226 g | 2 Cups Shredded Cheddar Cheese |
| 112 g | 1 Cup Shredded Mozzarella Cheese |
| 50 g | 1/2 Cup Shredded Parmesan Cheese |
| 183 g | 1/2 -1 Cup Milk |
Method: 3 steps, published by thesaltymarshmallow.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I almost never bother to comment on recipes but can’t resist because this was really amazing and blew my expectations away. I went in really skeptical because the well-tested conventional wisdom is that you need to make a cheese sauce via a bechamel or similar” — a cook, 5.0★
“I searched for an IP Mac n cheese recipe since I’d made several but had never been knocked out (simple, yes, great, eh). Yours looked fantastic and when I saw it was yours, having made your BBQ pork riblets a week before, that was all the endorsement I needed!” — a cook, 5.0★