Grammy's Kitchen · Macaroni and Cheese · One Pot Mac and Cheese
One of 120 macaroni and cheese recipes we measured
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 | 272% | 168% |
| fat | 14% | 13% |
| salt | 2% | 1% |
| aromatics | 2% | 0% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.6 | 0.6 |
| cheese flavor idx | 0.6 | 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.
| 200 g | 2 cups elbow macaroni (200g, uncooked) |
| 488 g | 2 cups whole milk (480ml) |
| 420 g | 1 3/4 cups chicken broth (420ml; vegetable broth can be substituted) |
| 28 g | 2 tablespoons unsalted butter |
| 1 g | 1/2 teaspoon garlic powder |
| 2 g | 1/2 teaspoon onion powder |
| 2 g | 1/2 teaspoon dry mustard powder |
| 1 g | 1/4 teaspoon smoked paprika |
| 3 g | 1/2 teaspoon kosher salt (Plus more to taste) |
| 1 g | 1/4 teaspoon black pepper |
| 55 g | 2 oz cream cheese (55g, cubed, room temperature) |
| 170 g | 1 1/2 cups sharp cheddar cheese (170g, freshly shredded) |
| 55 g | 1/2 cup Gruyere cheese (55g, freshly shredded; optional but recommended) |
| fresh chives or parsley (Chopped, for serving) |
Method: 8 steps, published by www.wholesomecove.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.