Grammy's Kitchen · Macaroni and Cheese · Mac and Cheese with Evaporated Milk: Make-Ah
One of 120 macaroni and cheese recipes we measured
5 cooks on www.butterandbaggage.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 | 112% | 112% |
| dairy | 235% | 168% |
| fat | 9% | 13% |
| thickener | 7% | 0% |
| salt | 1% | 1% |
| different cheeses | 2.0 | 1.0 |
| melt idx | 0.7 | 0.6 |
| cheese flavor idx | 0.4 | 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.
| 43 g | 3 tablespoons butter |
| 30 g | 1/4 cup flour |
| 726 g | 3 cups half-and-half |
| 340 g | 12 ounces evaporated milk |
| 282 g | 2 1/2 cups white cheddar (shredded) |
| 112 g | 1 cup mozzarella (shredded) |
| 113 g | 1 cup Monterey Jack (shredded) |
| 454 g | 1 pound macaroni (cooked in salted water, drained) |
| 6 g | 1 tablespoon fresh thyme |
| 6 g | 1 teaspoon salt |
| 4 g | 1 teaspoon dry mustard |
Method: 7 steps, published by www.butterandbaggage.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“You can definitely get the same creamy results with just milk, I used 2% milk for the 3 cups instead of half and half. All I had to do was add slightly more flour to help thicken the roux. Just make sure you are mixing it until the flour is completely broken u” — a cook, 5.0★
“I have made this several times for my community gatherings and they love it I have changed the cheeses I use old cheddar white extra old cheddar also Gouda it comes out amazing I had to freeze it this time so I hope that it doesn`t dry it out when I rebake” — a cook, 5.0★