Grammy's Kitchen · Macaroni and Cheese · Three Cheese Mac and Cheese
One of 120 macaroni and cheese recipes we measured
10 cooks on www.chiselandfork.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 | 166% | 112% |
| dairy | 215% | 168% |
| fat | 25% | 13% |
| thickener | 10% | 0% |
| salt | 0% | 1% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.6 | 0.6 |
| cheese flavor idx | 0.7 | 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.
| 454 g | 1 lb macaroni |
| 114 g | 1/2 cup unsalted butter |
| 45 g | 6 tbsp all-purpose flour |
| 1 g | 1/4 tsp dry mustard |
| 1 g | 1/4 tsp black pepper |
| 976 g | 4 cups milk |
| 452 g | 4 cups shredded sharp white cheddar cheese |
| 200 g | 2 cup shredded Gruyère cheese |
| 100 g | 1 cup shredded Parmesan cheese |
Method: 6 steps, published by www.chiselandfork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Wow this was literally the best mac and cheese I've had.” — a cook, 5.0★
“Yum!” — a cook, 5.0★