Fannie Farmer's Classic Baked Macaroni and Cheese

Friday, May 1, 2009


This is the best homemade macaroni and cheese recipe I came across yet. It is from the 1946 edition of "Fannie Farmer's Boston Cooking School Cook book". It definitely screams out comfort food and tastes delicious! Everyone in my family loved the recipe.

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 good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs

Directions:
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.


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