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Monday, June 15, 2015

Fannie Farmer's Baked Mac and Cheese


    ingredients

    (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.

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