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. |
|
11
Done
|
Transfer Macaroni to a Buttered Baking Dish. |
|
12
Done
|
Sprinkle With Breadcrumbs. |
|
13
Done
|
Bake 20 Minutes Until the Top Is Golden Brown. |
|
14
Done
|
(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. |
