Grammy's Kitchen · Macaroni and Cheese · Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from tastesbetterfromscratch.com
4,155 cooks on tastesbetterfromscratch.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 125% | 112% |
| dairy | 241% | 168% |
| fat | 19% | 13% |
| thickener | 7% | 0% |
| salt | 1% | 1% |
| 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.
| 227 g | 1/2 lb uncooked elbow macaroni (*) |
| 43 g | 3 tablespoons butter |
| 15 g | 2 Tablespoons all-purpose flour |
| 3 g | 1/2 teaspoon salt |
| 0 g | 1/8 teaspoon ground black pepper |
| 366 g | 1 1/2 cups milk (, any kind) |
| 182 g | 3/4 cup half and half |
| 282 g | 2 1/2 cups shredded cheddar cheese* |
Method: 5 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve made this recipe numerous times and it’s my absolute favorite Mac and cheese. So simple, rich and delicious!” — a cook, 5.0★