Fannie Farmer's Classic Baked Macaroni & Cheese

Fannie Farmer's Classic Baked Macaroni & Cheese

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.

Ingredients:

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

Method:

1.      Preheat oven to 400°F.

2.      Cook and drain macaroni according to package directions; set aside.

3.      In a large saucepan melt butter.

4.      Add flour mixed with salt and pepper, using a whisk to stir until well blended.

5.      Pour milk and cream in gradually; stirring constantly.

6.      Bring to boiling point and boil 2 minutes (stirring constantly).

7.      Reduce heat and cook (stirring constantly) 10 minutes.

8.      Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

9.      Turn off flame.

10.  Add macaroni to the saucepan and toss to coat with the cheese sauce.

11.  Transfer macaroni to a buttered baking dish.

12.  Sprinkle with breadcrumbs.

13.  Bake 20 minutes until the top is golden brown.

14.  (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.