Fannie Farmer’s Classic Mac and Cheese
Ingredients
- 8 oz pkg macaroni
- 4 Tbsp butter
- 4 Tbsp flour
- 1 cup milk
- 1 cup cream
- ½ tsp salt
- fresh ground pepper to taste
- 2 cups shredded sharp cheddar cheese if you use a cheap cheese, your dish will be bland
- ½ cup bread crumbs
Instructions
- Preheat the oven to 450.
- Cook and drain macaroni according to pkg 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 for 2 minutes (stir constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer for an additional 5 minutes, or until the cheese melts. Turn off heat.
- Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish.
- Sprinkle with bread crumbs.
- Bake 20 minutes until the top is golden brown.
Notes
One of my children requested Macaroni and cheese for their birthday and this is what I made. I think I may have tripled the batch and there was absolutely none left over. People were going back for thirds and fourths. You can freeze this mac and cheese. Just leave out the last step, let the mac and cheese cool to room temperature, and put it in a zip lock bag. When you are wanting to use it, take it out of the freezer the night before to thaw and then do the last step (you know transfer to a buttered baking dish, top with bread crumbs…..)