Grammy's Kitchen · Macaroni and Cheese · The BEST Homemade Baked Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from www.momontimeout.com
3,709 cooks on www.momontimeout.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 | 155% | 112% |
| dairy | 214% | 168% |
| fat | 34% | 13% |
| thickener | 9% | 0% |
| salt | 0% | 1% |
| topping | 36% | 0% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.6 | 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.
| 454 g | 16 oz elbow macaroni, cooked ((or other tubular pasta)) |
| 14 g | 1 tbsp extra virgin olive oil |
| 85 g | 6 tbsp unsalted butter |
| 40 g | 1/3 cup all purpose flour |
| 732 g | 3 cups whole milk |
| 238 g | 1 cup heavy whipping cream |
| 452 g | 4 cups sharp cheddar cheese (shredded) |
| 200 g | 2 cups Gruyere cheese (shredded) |
| salt and pepper to taste | |
| 162 g | 1 1/2 cups panko crumbs |
| 57 g | 4 tbsp butter (melted) |
| 50 g | 1/2 cup Parmesan cheese (shredded) |
| 1 g | 1/4 tsp smoked paprika ((or regular paprika)) |
Method: 10 steps, published by www.momontimeout.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is an excellent recipe! I made this last night, though with not as good an assortment of cheese: generic sharp cheddar, mild cheddar, and Monterey Jack. To boost the less-flavorful cheese, I cooked 2 T grated yellow onion into the roux, plus I stirred a p” — a cook
“Try adding Brie to the sauce, it’s awesome!! Keep the Brie cold while preparing, so it slices without running or sticking too much. Add it in small amounts (an ounce or so to start, then half an ounce at a time) of very thin slices and let it melt into the sau” — a cook