Grammy's Kitchen · Macaroni and Cheese · Stovetop Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from thetoastykitchen.com
37 cooks on thetoastykitchen.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 | 150% | 112% |
| dairy | 200% | 168% |
| fat | 13% | 13% |
| thickener | 7% | 0% |
| salt | 1% | 1% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.7 | 0.6 |
| cheese flavor idx | 0.7 | 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.
| 227 g | 8 ounces macaroni (uncooked) |
| 28 g | 2 tablespoons unsalted butter |
| 15 g | 2 tablespoons all purpose flour |
| 454 g | 16 ounces whole milk |
| 1 g | 1/2 teaspoon paprika |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 1 g | 1/4 teaspoon ground mustard |
| 170 g | 6 ounces gruyere cheese (freshly shredded) |
| 170 g | 6 ounces sharp cheddar cheese (freshly shredded) |
Method: 4 steps, published by thetoastykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Yummy! Really easy to follow instructions, super simple and so fast to put together. I’ve made stovetop macaroni that had too much flour (or was it too little butter?), but this was pretty nice. Easy enough to adjust cheese and use less and add broccoli and ro” — a cook
“I read comments about the sauce being too much and too runny, and the comments that it was all perfectly balanced. I should have listened to the former. Next time, I'll use only one cup of milk and see how that goes.” — a cook