Grammy's Kitchen · Macaroni and Cheese · Old-Fashioned Baked Macaroni and Cheese
One of 120 macaroni and cheese recipes we measured
from www.realfoodwithsarah.com
63 cooks on www.realfoodwithsarah.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 | 125% | 112% |
| dairy | 215% | 168% |
| fat | 28% | 13% |
| thickener | 13% | 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.
| 454 g | 16 ounces macaroni noodles |
| 14 g | 1 tablespoon unsalted butter (to keep the macaroni from sticking) |
| 114 g | 8 tablespoons unsalted butter (for the roux) |
| 60 g | 1/2 cup flour |
| 976 g | 4 cups milk |
| 6 g | 1 teaspoon salt |
| 2 g | 1 teaspoon paprika |
| 1 g | 1/2 teaspoon black pepper |
| 5 g | 1 teaspoon hot sauce |
| 452 g | 4 cups shredded cheddar cheese |
| 113 g | 1 cup shredded cheddar cheese (for topping) |
Method: 7 steps, published by www.realfoodwithsarah.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this and it was good but oily. I adjusted the portion from 1x to .05x. Pay CLOSE attention to the portions because the stick of butter didn't change, like it should. Some of the measurements in the directions don't change either (like #4 where it says 4” — a cook, 4.0★
“I made this for my wife to take to a get together at her church. She said everyone loved it and brought the casserole dish home empty. Adjusted the recipe and made a smaller batch for our dinner and it was delicious. Thank you for sharing your recipe.” — a cook, 5.0★