Grammy's Kitchen · Macaroni and Cheese · Southern Soul Food Baked Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from www.staysnatched.com
170 cooks on www.staysnatched.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 | 134% | 112% |
| dairy | 187% | 168% |
| fat | 13% | 13% |
| thickener | 5% | 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.
| 454 g | 1 pound elbow macaroni (or cellentani pasta) |
| 57 g | 4 tablespoons butter |
| 22 g | 3 tablespoons flour |
| 610 g | 2-3 cups milk (I often use 2 cups. Use your judgement. Start with 2 and add more if needed.) |
| 238 g | 1 cup heavy whipping cream |
| salt and pepper to taste | |
| onion powder to taste (Start with 1/2 teaspoon. Taste and adjust.) | |
| 226 g | 2 cups shredded sharp cheddar cheese |
| 100 g | 1 cup shredded parmigiano reggiano |
| 113 g | 1 cup shredded fontina cheese |
| 113 g | 1 cup shredded pecorino romano cheese |
| 56 g | 1/2 cup muenster cheese (cut into small chunks) |
Method: 17 steps, published by www.staysnatched.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Wow, lemme just say, this mac and cheese is PHENOMENAL. Blows the water out of any other recipe I've tried, or expensive mac and cheese from restaurants. I think I've made this 4-5 times, with varying ranges of cheese (some of the cheeses are harder to find in” — a cook, 5.0★
“I tried this recipe for Thanksgiving this year. It was my first time making Macaroni & Cheese for my fiancé’s family, so I wanted to impress, and Brandi’s recipe DID NOT DISAPPOINT!! It was so easy to follow. It came out super delicious and I got rave reviews!” — a cook, 5.0★