This is a simple recipe for macaroni and cheese that has been passed down from generation to generation. It’s a classic comfort food made with just a few ingredients, but it tastes like you spent hours in the kitchen.
Fannie Farmer’s classic baked macaroni and cheese recipe is a simple, yet delicious dish that is perfect for the fall season.
This Fannie Farmer’s Boston Cooking School Cookbook recipe for Fannie Farmer’s Classic Baked Macaroni & Cheese comes from a 1946 version.
It’s a rich, creamy dish that’s one of the finest I’ve ever cooked. And I’ve created quite a few. This recipe does not need any modifications. The finest are some of the older ones.
One of them is this.
This recipe is hands down the finest for classic, handmade baked macaroni and cheese — comfort food – when time is on your side.
Please keep in mind that using CHEAP CHEESE will result in a bland and flavorless dish!
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- 1 packet macaroni (8 ounces)
- a quarter-pound of butter
- flour (four tablespoons)
- 1 gallon of milk
- 1 quart cream
- a half teaspoon of salt
- to taste freshly ground black pepper
- 2 cups shredded high-quality cheddar cheese
- 1/2 cup buttered breadcrumbs
Preheat the oven to 400 degrees Fahrenheit.
Set aside macaroni that has been cooked and drained according to package instructions.
Butter should be melted in a big pot. Stir in the flour, salt, and pepper with a whisk until thoroughly combined.
Gradually pour in the milk and cream, stirring continuously. Bring to a boil and cook for 2 minutes (stirring constantly). Reduce heat to low and cook for 10 minutes, stirring frequently.
Slowly add the shredded cheddar and continue to cook for another 5 minutes, or until the cheese has melted. Extinguish the flame.
Toss in the macaroni with the cheese sauce in the pot. Place the macaroni in a baking dish that has been greased. Breadcrumbs should be sprinkled on top.
Bake for 20 minutes, or until golden brown on top.
hints and tidbits
This dish may also be frozen in zip-lock bags for later use; after mixing the macaroni with the cheese sauce, let it cool to room temperature before freezing.
I usually take it out the night before and let the macaroni and cheese get to room temperature before adding it to a greased baking dish, topping it with bread crumbs, and baking it for 20 to 30 minutes, until golden brown and bubbling on top.
The all recipes mac and cheese is a classic baked macaroni and cheese recipe that was created by the American cook, Fannie Farmer.
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