Fannie Farmer's Macaroni and Cheese
This recipe is my go-to for homemade Mac n Cheese. It is so easy, so fast and my son’s absolute favorite. It’s his job to shred the cheese while I’m making the sauce. This recipe comes from the 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.
Fannie Farmer (23 March 1857 – 15 January 1915) was an American culinary expert whose Boston Cooking-School Cook Book became a widely used culinary text. The original version on this book was published in 1896! I love scouring used bookstores for old cookbooks. They are often my first resource for comfort foods and classics.
Fannie Farmer’s Macaroni and Cheese
Serves 6 | Fannie Farmer
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. Cook and drain macaroni according to package directions; set aside.
2. 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.
3. 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.
4. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown.
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