Mac and Cheese Food Cost Calculator
In mac and cheese the pasta is cheap and the cheese sauce is most of the cost, so the cheese blend and the scoop size decide the margin far more than the macaroni does.
This entree portion uses four ounces of dry elbows with cheddar, Gruyère, a cream and butter sauce and breadcrumbs; a side portion should be costed at exactly half, and weighing the scoop keeps it there.
Editable example: quantities are a typical standard spec and prices are plausible US wholesale estimates, not supplier quotes or current market data. Replace them with your own.
Example ingredient spec
Purchase and usage quantities use the same unit named in each row. Batch portions: 1.
| Ingredient / unit | Purchase qty | Purchase cost ($) | Used | Yield % | Line cost ($) |
|---|---|---|---|---|---|
| Elbow macaroni (oz, dry) | 320 | 20.00 | 4 | 100 | 0.25 |
| Sharp cheddar (oz) | 16 | 5.60 | 2 | 100 | 0.70 |
| Gruyère (oz) | 16 | 14.00 | 1 | 100 | 0.88 |
| Heavy cream (oz) | 64 | 9.00 | 3 | 100 | 0.42 |
| Butter (oz) | 16 | 4.50 | 0.75 | 100 | 0.21 |
| Breadcrumbs (oz) | 80 | 8.00 | 0.5 | 100 | 0.05 |
Example menu price
Example cost per plate: $2.51. At 30% food cost, the unrounded price is $8.36. Suggested price rounded up to the next $0.50: $8.50, giving 29.50% actual ingredient cost.
These example prices exclude labor, overhead and tax. The ingredient table and suggestion describe the starting spec; edit the calculator to cost your own version.
Formula
Ingredient cost = purchase cost ÷ purchase quantity × quantity used ÷ (yield % ÷ 100). Plate cost = total ingredient cost ÷ portions.
More to cost
Calculated free at thehospitalityinsider.com/food-cost/mac-and-cheese