Ingredients
-
1
-
4
-
4
-
1
-
1
-
1/2
-
-
2
-
1/2
-
-
-
-
-
-
Directions
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!, will it freeze, Question – for this recipe, can any regular salted butter work or should it be unsalted? Also, will heavy cream work?
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Cook and Drain Macaroni According to Package Directions; Set Aside. |
|
3
Done
|
in a Large Saucepan Melt Butter. |
|
4
Done
|
Add Flour Mixed With Salt and Pepper, Using a Whisk to Stir Until Well Blended. |
|
5
Done
|
Pour Milk and Cream in Gradually; Stirring Constantly. |
|
6
Done
|
Bring to Boiling Point and Boil 2 Minutes Stirring Constantly. |
|
7
Done
|
Reduce Heat and Cook Stirring Constantly 10 Minutes. |
|
8
Done
|
Add Shredded Cheddar Little by Little and Simmer an Additional 5 Minutes, or Until Cheese Melts. |
|
9
Done
|
Turn Off Flame. |
|
10
Done
|
Add Macaroni to the Saucepan and Toss to Coat With the Cheese Sauce. |
