Grammy's Kitchen · Macaroni and Cheese · Slow Cooker Mac and Cheese
One of 120 macaroni and cheese recipes we measured
62 cooks on www.savorynothings.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 100% | 125% |
| dairy | 279% | 168% |
| fat | 25% | 13% |
| salt | 0% | 1% |
| different cheeses | 2.0 | 1.0 |
| melt idx | 0.8 | 0.6 |
| cheese flavor idx | 0.4 | 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.
| 340 g | 1 (12-oz) box macaroni (uncooked) |
| 340 g | 1 (12-oz) can evaporated milk |
| 610 g | 2 1/2 cups whole milk |
| 85 g | 6 tablespoons butter (diced) |
| 4 g | 1 teaspoon prepared yellow mustard |
| 1 g | 1/4 teaspoon ground paprika |
| salt & pepper (to taste (I used 1/2 teaspoon salt and 1/8 teaspoon ground black pepper)) | |
| 113 g | 4 oz cream cheese (softened) |
| 170 g | 1 1/2 cups shredded cheddar cheese |
| 56 g | 1/2 cup shredded mozzarella cheese |
Method: 5 steps, published by www.savorynothings.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My daughter doesn’t like cheddar so I added mozzarella cream cheese and Colby jack because it isn’t as sharp. I subbed elbows for ziti and I also added mini hot dogs for an easy Sunday kids meal and everyone loved it!” — a cook, 5★
“Has anyone doubled the recipe? if so, how much longer would it take to cook? making for a party.” — a cook