Grammy's Kitchen · Macaroni and Cheese · Instant Pot Mac and Cheese
One of 120 macaroni and cheese recipes we measured
40 cooks on www.gimmesomeoven.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 111% | 112% |
| dairy | 54% | 168% |
| fat | 6% | 13% |
| salt | 0% | 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.
| 454 g | 1 pound uncooked pasta |
| 868 g | 3 2/3 cups water |
| 28 g | 2 tablespoons butter |
| 7 g | 1 1/2 teaspoons Dijon mustard (or 1/2 teaspoon ground mustard) |
| 1 g | 1/4 teaspoon garlic powder |
| fine sea salt and freshly-cracked black pepper | |
| 244 g | 1 cup whole milk (or evaporated milk or half and half) |
| 452 g | 4 cups freshly-grated sharp cheddar cheese* (or see other cheese options below) |
| 50 g | 1/2 cup freshly-grated Parmesan cheese |
Method: 4 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I was so nervous bc I'm a fairly new instapot user and I decided to make this for Thanksgiving without testing it prior. Total gamble! But it was perfect! I used elbow pasta and cooked for 5 minutes (not sure why I did that!). For cheese I used 1c Gruyere 1c s” — a cook, 5.0★
“I was so nervous bc I’m a fairly new instapot user and I decided to make this for Thanksgiving without testing it prior. Total gamble! But it was perfect! I used elbow pasta and cooked for 5 minutes (not sure why I did that!). For cheese I used 1c Gruyere 1c s” — a cook, 5.0★