Grammy's Kitchen · Macaroni and Cheese · Stovetop Mac and Cheese
One of 120 macaroni and cheese recipes we measured
249 cooks on www.gimmesomeoven.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 | 81% | 112% |
| dairy | 108% | 168% |
| fat | 0% | 13% |
| salt | 1% | 1% |
| aromatics | 1% | 0% |
| 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 uncooked pasta (I used cavatappi*) |
| 710 g | 3 cups water |
| 488 g | 2 cups milk |
| 4 g | 1 teaspoon Dijon mustard |
| 6 g | 1 teaspoon fine sea salt |
| 3 g | 1 teaspoon garlic powder |
| 340 g | 2 to 4 cups (8 to 16 ounces) freshly-grated sharp cheddar cheese (see note below) |
| 28 g | 1 cup (1 ounce) finely-grated Parmesan cheese |
| freshly-ground black pepper (to taste) |
Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Was excited about the one pot recipe, but had a couple issues: 1) like others, I found it very soupy. I used 4 cups of 1% milk (all I had at the time) and 2 1/2 cups of water. So I realize up front this could have been a big reason why it didn’t thicken more. ” — a cook, 3.0★
“I made this tonight. It was pretty good by my standards and excellent by my childrens’ – age eight and nine. I read the comments about being soupy and it wasn’t. I followed the recipe exactly and didn’t hustle (it took less than 30 minutes). I made sure the fi” — a cook, 3.0★