Grammy's Kitchen · Macaroni and Cheese · (The Best!) Baked Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from www.sugarspunrun.com
153 cooks on www.sugarspunrun.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 149% | 112% |
| dairy | 323% | 168% |
| fat | 44% | 13% |
| thickener | 13% | 0% |
| salt | 1% | 1% |
| aromatics | 2% | 0% |
| topping | 48% | 0% |
| different cheeses | 2.0 | 1.0 |
| melt idx | 0.7 | 0.6 |
| cheese flavor idx | 0.5 | 0.6 |
| stretch idx | 0.6 | 0.3 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 oz dry macaroni noodles |
| 57 g | 4 Tablespoons salted butter |
| 30 g | 1/4 cup all-purpose flour |
| 732 g | 3 cups whole milk (or half and half (see note)) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon ground pepper |
| 3 g | 1 teaspoon garlic powder |
| 2 g | 1/2 teaspoon onion powder |
| 2 g | 1/2 teaspoon ground mustard |
| 226 g | 2 cups shredded sharp cheddar cheese (see note) |
| 112 g | 1 cup shredded mozzarella cheese |
| 28 g | 2 Tablespoons salted butter |
| 14 g | 1 Tablespoon olive oil |
| 108 g | 1 cup seasoned panko crumbs |
Method: 14 steps, published by www.sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this with 2 cups mild preshredded cheddar, 1 cup Gouda that I shredded, and for the milk I did 16oz low-fat milk and 8oz evaporated milk. Added garlic salt to the panko and omitted the onion powder. I only had fusilli pasta and I used the whole box not ” — a cook, 5.0★
“This came together super fast for an easy cheesy weeknight meal that tastes like I spent hours cooking (when in reality, it was about 30 min.) Upon sneaking a hunk of mozzarella while shredding my cheeses, I realized it tasted funny… Checked the package, the b” — a cook, 5.0★