Grammy's Kitchen · Macaroni and Cheese · Simple Mac and Cheese Recipe without Flour
One of 120 macaroni and cheese recipes we measured
from alwaysusebutter.com
29 cooks on alwaysusebutter.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 171% | 112% |
| dairy | 382% | 168% |
| fat | 0% | 13% |
| salt | 2% | 1% |
| 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.
| 170 g | 1.5 cup shredded cheddar cheese (or other creamy, well-melting cheese) |
| 100 g | 1 cup shredded gruyere cheese (or other flavorful, well-melting cheese) |
| 1 g | 1/2 tsp paprika powder |
| 3 g | 1/2 tsp salt |
| 1 g | 1/4 tsp ground black pepper |
| 158 g | 1.5 cup macaroni pasta (or gluten-free / 100% corn macaroni) |
| 357 g | 1.5 cup heavy cream |
| 244 g | 1 cup milk (or cream / half and half) |
Method: 7 steps, published by alwaysusebutter.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh my goodness this was AMAZING! I messed up the recipe and mixed most of the cheese in with the the other ingredients before it first went in the oven. I cooked for about 55 minutes covered (in a 6 quart covered enameled cast iron Dutch oven. I removed the li” — a cook
“I made this recipe and it was an absolute breeze. I did a complete dump and go approach increasing the recipe measurements because I had more people to feed (a crowd of 40). I added a stick of butter too (ha ha wink wink nod nod -I am from the South so we "Alw” — a cook, 5.0★