Thursday, July 10, 2014

Fannie Farmer's Classic Baked Macaroni & Cheese


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



1 Preheat oven to 400°F.
2 Cook and drain macaroni according to package directions; set aside.
3 In a large saucepan melt butter.
4 Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5 Pour milk and cream in gradually; stirring constantly.
6 Bring to boiling point and boil 2 minutes (stirring constantly).
7 Reduce heat and cook (stirring constantly) 10 minutes.
8 Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9 Turn off flame.
10 Add macaroni to the saucepan and toss to coat with the cheese sauce.
11 Transfer macaroni to a buttered baking dish.
12 Sprinkle with breadcrumbs.
13 Bake 20 minutes until the top is golden brown.
14 (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.
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