Grammy's Kitchen · Macaroni and Cheese · Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from eatup.kitchen
1 cooks on eatup.kitchen 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 | 150% | 112% |
| dairy | 108% | 168% |
| fat | 0% | 13% |
| salt | 0% | 1% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.7 | 0.6 |
| cheese flavor idx | 0.5 | 0.6 |
| stretch idx | 0.4 | 0.3 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounces Grated Cheese |
| 10 g | 10 grams Sodium Citrate |
| 244 g | 1 cup Whole Milk |
| 227 g | 1/2 lb Barilla Cellentani pasta |
Method: 8 steps, published by eatup.kitchen — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I found the cheese to pasta ratio too high. The pasta was completely drowned in sauce and was tough to eat more than a little bit. Also, definitely don’t need an immersion blender. I just used a rubber spatula to stir in the cheese a bit at a time. It incorpor” — a cook
“I think my friend Chris used this or a similar method for mac & cheese he brought to my pot luck years ago. I may need to experiment myself. What kind of immersion blender to you use? I have one, but am not sure how efficient it will be.” — a cook