Grammy's Kitchen · Macaroni and Cheese · Tini's Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from www.sugarandsoul.co
It ranks #5 of 120 for creaminess among the macaroni and cheese recipes we compared. 190 cooks on www.sugarandsoul.co rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 250% | 125% |
| dairy | 180% | 168% |
| fat | 9% | 13% |
| thickener | 5% | 0% |
| salt | 1% | 1% |
| aromatics | 1% | 0% |
| different cheeses | 2.0 | 1.0 |
| melt idx | 0.8 | 0.6 |
| cheese flavor idx | 0.3 | 0.6 |
| stretch idx | 0.7 | 0.3 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound mozzarella cheese (Get a block from the deli; it's harder, cheaper, and easier to shred than the softer packaged balls.) |
| 454 g | 1 pound Colby Jack cheese |
| 227 g | 8 ounces sharp cheddar (yellow preferred) |
| 454 g | 1 pound cavatappi pasta |
| 3 g | 1 teaspoon garlic powder |
| 2 g | 1 teaspoon smoked paprika |
| 4 g | 1 teaspoon coarse salt |
| 1 g | 1/2 teaspoon ground black pepper |
| 43 g | 3 tablespoons salted butter |
| 22 g | 3 tablespoons all-purpose flour |
| 340 g | 1 (12 oz.) can evaporated milk |
| 476 g | 2 cups heavy cream |
| 13 g | 1 tablespoon Dijon mustard |
| fresh chopped parsley (for garnish) |
Method: 12 steps, published by www.sugarandsoul.co — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh my God, talk about a heart attack! If you love cheese, this recipe is for you. and let me tell you.. it was so bomb! So decadent and savory! It really is the best I ever had in my entire life and probably will be! Even my husband who HATES mustard loves it.” — a cook, 5★
“I am now making this recipe for the 3rd time. I made this and a jalapeno version for Memorial day at the VFW. Everyone LOVED it! So I'm making 3 versions for this 4th of July at the VFW. I'm making the regular version, I'm doing the jalapeno version which ” — a cook, 5★