Grammy's Kitchen · Macaroni and Cheese · The Best Baked Mac & Cheese Recipe Ever
One of 120 macaroni and cheese recipes we measured
170 cooks on www.kitchentreaty.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 | 269% | 168% |
| fat | 19% | 13% |
| thickener | 13% | 0% |
| salt | 1% | 1% |
| 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.
| 227 g | 8 ounces macaroni ( or other medium tubular pasta (like penne or conchiglie)* (1/2 pound or about 1 and 3/4 cups) |
| 43 g | 3 tablespoons butter |
| 30 g | 1/4 cup all-purpose flour |
| 3 g | 1/2 teaspoon salt |
| 2 g | 1/2 teaspoon dry mustard |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| 0 g | 1/8 teaspoon smoked paprika (plus more for sprinkling on top) |
| 610 g | 2 1/2 cups 2% milk |
| 340 g | 3 cups shredded medium cheddar cheese (approx. 12 ounces **) |
Method: 7 steps, published by www.kitchentreaty.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Jill, yeah, unfortunately it’s not that simple – 8 ounces doesn’t necessarily = 1 cup. 8 ounces of cheese might be more like a cup in volume *before* shredding, but it’s two cups in volume after. These days when a recipe calls for cheese, I usually write it” — a cook
“Hey! I did end up adding a splash of liquid smoke to the sauce before adding the cheese, and then used cayenne instead of paprika, but just a very small amount, a couple of shakes. Now I’m Italian and rarely ever measure anything, but when I saw you said that ” — a cook