Grammy's Kitchen · Macaroni and Cheese · Savory, Fast, Creamy Stovetop Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from busylifekitchen.com
28 cooks on busylifekitchen.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 | 105% | 112% |
| dairy | 108% | 168% |
| fat | 6% | 13% |
| thickener | 4% | 0% |
| salt | 0% | 1% |
| different cheeses | 2.0 | 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 | 1 lb pasta - preferably something easy to fork (shells, rotini, or bouble are great choices) |
| 340 g | 12 oz cheddar cheese |
| 84 g | 4 slices American cheese (love that Land O' Lakes from the deli--tastes better than the prepackaged stuff) |
| 50 g | 1/2 cup grated parmesan (optional) |
| 28 g | 2 tbsp butter |
| 16 g | 2 tbsp cornstarch |
| 488 g | 2 cups milk (use whole milk and skip the calorie counting, at least for this recipe) |
| Frank's Red Hot sauce (secret flavor kicker, but optional) | |
| salt (for boiling pasta and a few shakes in the sauce) |
Method: 8 steps, published by busylifekitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Franks Red Hot eh?? you put that S**T on everything…. Fun site….” — a cook