Grammy's Kitchen · Macaroni and Cheese · Stovetop Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from thesoccermomblog.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 75% | 112% |
| dairy | 161% | 168% |
| fat | 0% | 13% |
| thickener | 4% | 0% |
| salt | 0% | 1% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.7 | 0.6 |
| cheese flavor idx | 0.5 | 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.
| 454 g | 1 pound pasta |
| 339 g | 3 cups shredded cheese (we used cheddar) |
| 732 g | 3 cups milk |
| 16 g | 2 TB cornstarch (+ 1/3 cup milk to make a slurry) |
| 2 g | 1/2 tsp yellow mustard |
| salt and pepper (to taste) |
Method: 6 steps, published by thesoccermomblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.