Fannie Farmer’s Macaroni and CheeseCynthia Hovis
To me this is the only “real” macaroni & cheese recipe. It’s from a 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.
- prep time:
- 15 min
- total time:
- 25 min
- 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
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 until well blended. Pour in milk and cream gradually, stirring constantly. Bring to boil 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 bread crumbs. Bake 20 minutes until the top is golden brown.
You can freeze macaroni in zip-lock bags for later use. Mix macaroni with cheese sauce, allow to cool to room temperature, then put in freezer. Take it out the night before and allow it to reach room temperature. Spread the macaroni and cheese in buttered baking dish and follow rest of recipe instructions.