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!
- Ready In:
- 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
- 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.
- (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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
Join The Conversation
Made this twice this week for funeral dinners. Everyone seemed to enjoy it...at least I think so! I came home with empty pans! Super easy recipe to follow and very tasty as well. I did top mine with some panko bread crumbs tossed with melted butter then baked. I will make this again and often. Thank you so much for sharing!
I use this recipe, except that I changed up the cheese. 1/3 of my cheese is a mix of Sargento sharp cheddar and mild cheddar combined. Then, a little more than 1/3 of freshly grated Smoked Gouda. And, a little less than 1/3 of freshly grated mild (unsmoked) Gouda. Also, for the breadcrumbs, I use a ton of melted butter mixed with crushed Ritz crackers. I use an ample amount of Ritz Cracker topping on this dish too. Everyone wants me to make this for every family gathering! It is truly incredible! I actually mixed it all up tonight. It is sitting in 2 large separate buttered casserole dishes waiting to be topped with the Ritz Cracker crumbs tomorrow and baked for another large gathering. I will take it out of the refrigerator an hour before baking to get it closer to room temperature first. I’ll try to remember to take a picture!