Grammy's Kitchen · Macaroni and Cheese · Stovetop Macaroni and Cheese
One of 120 macaroni and cheese recipes we measured
from iambaker.net
It ranks #4 of 120 for sauce stability among the macaroni and cheese recipes we compared. 13 cooks on iambaker.net rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 37% | 125% |
| dairy | 162% | 168% |
| fat | 25% | 13% |
| thickener | 14% | 0% |
| salt | 2% | 1% |
| aromatics | 0% | 0% |
| different cheeses | 2.0 | 1.0 |
| melt idx | 0.6 | 0.6 |
| cheese flavor idx | 0.6 | 0.6 |
| stretch idx | 0.5 | 0.3 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 16 ounces elbow macaroni, (cooked al dente and drained) |
| 113 g | 1/2 cup (1 stick / 113 g) unsalted butter |
| 62 g | 1/2 cup (62.5 g) all-purpose flour |
| 735 g | 3 cups (735 g) whole milk, (warmed) |
| 10 g | 2 1/2 teaspoons kosher salt |
| 2 g | 1/2 teaspoon ground mustard |
| 1 g | 1/4 teaspoon garlic powder |
| 1 g | 1/4 teaspoon cayenne pepper (optional) |
| 113 g | 1 cup (113 g) sharp cheddar cheese, (freshly grated) |
| 56 g | 1/2 cup (56.5 g) mozzarella cheese, (freshly grated) |
| salt and pepper, (to taste) | |
| parsley, (chopped for garnish) |
Method: 8 steps, published by iambaker.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this Mac and cheese for dinner tonight, and for starters I made a half recipe. When I got to the salt, I thought 1 1/4 tsp is a lot... So to error on the side of safety I decided to add only a 1/2 teaspoon. You can always add more if you need to but you” — a cook, 5★
“Made this recipe and based on previous comments, I added less salt. I did have to use pre-grated cheese, so I figured it may have more salt. I could tell the taste difference using the pre-grated and it was not as flavorful for sure. I will grate my own next t” — a cook