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 | 174% | 168% |
| fat | 6% | 13% |
| salt | 2% | 1% |
| aromatics | 0% | 0% |
| different cheeses | 2.0 | 1.0 |
| melt idx | 0.7 | 0.6 |
| cheese flavor idx | 0.5 | 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.
| 710 g | 3 cups water |
| 671 g | 2 3/4 cups whole milk, (plus more to thin if needed) |
| 1 g | 1/2 tsp each garlic powder (and onion powder) |
| 454 g | 16 oz. dry elbow pasta ((tested with Barilla)) |
| 8 g | 1 1/4 tsp salt (or to taste) |
| 1 g | 1/4 tsp ground black pepper, (or more to taste) |
| 119 g | 1/2 cup heavy cream |
| 28 g | 2 Tbsp butter |
| 113 g | 4 oz. (1 cup) American cheese, (shredded or cut into small cubes) |
| 227 g | 2 cups (8 oz) Extra sharp cheddar cheese |
| 170 g | 1 1/2 cups (6 oz) Gruyere cheese, (shredded) |
Method: 4 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.