Editors' Pick
Fannie Farmer's Classic Baked Macaroni & Cheese
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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:
- 40mins
- Serves:
- Units:
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ingredients
- 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
directions
- 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
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RECIPE MADE WITH LOVE BY
@- Carla -
Contributor
@- Carla -
Contributor
"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!"
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This is the only mac and cheese recipe I use now. Comes out awesome every time. Thanks!Reply
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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!Reply
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8 ounces of macaroni doesn't sound like a lot. I typically buy the 16 ounce boxes. Do you just use half a box of macaroni?Replies 2 -
Can evaporated milk be substituted? If so, how much? And should it be diluted?Replies 1
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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!Reply
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