FANNIE FARMER'S CLASSIC BAKED MACARONI & CHEESE

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Fannie Farmer's Classic Baked Macaroni & Cheese image

To me Fannie Farmer's recipe is the only "real" Macaroni & Cheese. It's from my 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food. Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!

Provided by @MakeItYours

Number Of Ingredients 9

1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs, buttered

Steps:

  • Preheat oven to 400°F.
  • Cook and drain macaroni according to package directions; set aside.
  • In a large saucepan melt butter.
  • Add flour mixed with salt and pepper, using a whisk to stir until well blended.
  • Pour milk and cream in gradually; stirring constantly.
  • Bring to boiling point and boil 2 minutes (stirring constantly).
  • Reduce heat and cook (stirring constantly) 10 minutes.
  • Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
  • Turn off flame.
  • Add macaroni to the saucepan and toss to coat with the cheese sauce.
  • Transfer macaroni to a buttered baking dish.
  • Sprinkle with breadcrumbs.
  • Bake 20 minutes until the top is golden brown.
  • (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

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