Fannie Farmer's Classic Baked Macaroni and Cheese
- 1 (8 oz) 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
- 1/2 cup bread crumbs; buttered
Preheat oven to 400 degrees Fahrenheit.
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 in milk and cream gradually; stirring constantly.
Bring to boiling point and boil 2 minutes, stirring constantly.
Reduce heat and cook, stirring constantly, for 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 bread crumbs.
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.