Grammy's Kitchen · Macaroni and Cheese · Southern-Style Macaroni & Cheese
One of 120 macaroni and cheese recipes we measured
92 cooks on www.southyourmouth.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 150% | 112% |
| dairy | 75% | 168% |
| fat | 12% | 13% |
| egg | 33% | 0% |
| salt | 2% | 1% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.6 | 0.6 |
| cheese flavor idx | 0.6 | 0.6 |
| stretch idx | 0.3 | 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 noodles |
| 680 g | 24 ounces cheddar cheese, shredded |
| 340 g | 3 12-oz cans evaporated milk |
| 150 g | 3 eggs |
| 9 g | 1 1/2 teaspoons salt |
| 2 g | 1 teaspoon pepper |
| 4 g | 1 teaspoon dry mustard powder |
| Pinch of cayenne pepper | |
| 56 g | 1/2 stick (1/4 cup) butter |
Method: 9 steps, published by www.southyourmouth.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“THIS is how I grew up eating mac & cheese in Texas!!! :D We would occasionally have the boxed junk, but most of the time it was this type of mac & cheese...but THIS recipe is the BEST that I have ever had!!!! Thank you SO much for sharing it! I have been searc” — a cook
“I made this as part of our supper tonight, but with a few tweaks (Due to milk and cheese availability in the house). I decided to go ahead and make a reaux because I only had two cans of evaporated milk on hand. After I added some seasonings while making the r” — a cook