Grammy's Kitchen · Macaroni and Cheese · Southern Baked Macaroni and Cheese
One of 120 macaroni and cheese recipes we measured
from ameessavorydish.com
23 cooks on ameessavorydish.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 | 250% | 112% |
| dairy | 249% | 168% |
| fat | 25% | 13% |
| egg | 44% | 0% |
| salt | 0% | 1% |
| 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 oz uncooked elbow macaroni |
| 100 g | 2 eggs (beaten) |
| 227 g | 8 oz Cabot extra-sharp cheddar (shredded ) |
| 340 g | 12 oz Cabot's sharp cheddar cheese (shredded (feel free to swap with low-fat cheddar for a lighter version)) |
| 77 g | 1/3 cup sour cream |
| 488 g | 2 cups milk ((whole milk or 2% for a lighter version)) |
| 57 g | 4 tbsp butter (melted ) |
| 1 g | 1/4 tsp ground mustard |
| 1 g | 1/4 tsp cayenne pepper (optional) |
| Salt and pepper to taste (I use about 1/4 tsp pepper and 1/2 tsp salt) |
Method: 6 steps, published by ameessavorydish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just for the record, bechamel is not a fancy name for cheese sauce, it's a fancy name for white sauce, to which you've added cheese, making it a Mornay sauce. Of course, you've also added sour cream, and I don't know what to call that. Come to think of it, th” — a cook, 4.0★
“Just for the record, bechamel is not a fancy name for cheese sauce, it’s a fancy name for white sauce, to which you’ve added cheese, making it a Mornay sauce. Of course, you’ve also added sour cream, and I don’t know what to call that. Come to think of it, thi” — a cook, 4.0★