To me Fannie Farmer’s Classic Baked Macaroni and Cheese recipe is the only “real” Macaroni & Cheese. It’s from the 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!
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Fannie Farmer's Classic Baked Macaroni and Cheese
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
Instructions
- Preheat oven to 400°F.
- Cook and drain the macaroni according to package directions; set aside.
- In a large saucepan melt the butter. Add the flour mixed with the 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 the heat and cook (stirring constantly) 10 minutes. Add the shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame.
- Add the macaroni to the saucepan and toss to coat with the cheese sauce. Transfer the macaroni to a buttered baking dish. Sprinkle with breadcrumbs.
- Bake 20 minutes until the top is golden brown.
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Recipe based on one by and photo by -Carla-