Grammy's Kitchen · Macaroni and Cheese · Real Stovetop Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from cookieandkate.com
95 cooks on cookieandkate.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 62% | 112% |
| dairy | 35% | 168% |
| fat | 0% | 13% |
| salt | 5% | 1% |
| aromatics | 0% | 0% |
| 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 | 8 ounces (2 cups) regular or whole-wheat macaroni noodles |
| 12 g | 2 teaspoons salt, for the pasta cooking water |
| 79 g | 1/3 cup heavy cream |
| 142 g | 1 1/3 packed cups (5 ounces) grated sharp cheddar cheese |
| 2 g | 1/2 teaspoon mustard powder |
| 0 g | 1/8 teaspoon garlic powder |
| 0 g | 1/8 teaspoon onion powder |
| Tiny pinch of cayenne pepper, or a dash of your favorite hot sauce |
Method: 4 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this dish and I really enjoyed it. Flavour was amazing and I was searching specifically for a stovetop mac and cheese that I didn’t have to put in the oven, and this hit the spot. The only downside was that the cream required was way off. The first time” — a cook
“I wanted to make a quick Mac and Cheese for lunch today, so I tried out this recipe! It turned out pretty well! I definitely changed a few things though based on the ingredients that I had available. I used skim milk instead of heavy cream, and I didn’t includ” — a cook