Fannie Farmer's Classic Baked Macaroni & Cheese
May 31, 2013
Categories: Comfort Food, Dinner, Lunch, Main Dish, Side Dishes, Dairy, Cheese, Cheddar, Pasta, New England, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Quick Meals, Baby Shower, Christmas, Easter, Entertaining, Fall/Autumn, Labor Day, New Years, Picnic, Potluck, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Stove Top, Vegetarian, Make it from scratch, Macaroni, Spring, Kosher Dairy more
"I found this in the 1946 Edition of my Fannie Farmer's Boston Cooking School Cookbook. I have made it often throughout the years. It is an absolute favorite with my family. Here are a few tips to follow that may come in handy: When making the roux, melt the butter over low heat. When the foaming begins to subside, add the flour and stir constantly, watching the color of the flour. Let it cook about 5 minutes until it gets a light nutty brown color. Go by the color though, not by the time. If you don't cook it long enough, and the flour is still white, it will taste like raw flour. If it gets too brown, the flour will scorch, and it will taste awful, so watch it closely until it turns a light brown. Slowly add the milk a little at a time, until the sauce starts to thicken, turning up the heat to medium. Make sure you stir constantly until it comes to a boil, then boil for 2 minutes stirring constantly. Reduce heat and cook, stirring constantly for 10 minutes. Add cheese a little at a time, and simmer for 5 more minutes, or until cheese melts. Turn off the stove, then add to macaroni. Toss to coat, and then spoon into buttered baking dish. I sometimes use half Cheddar and half Monterey Jack cheese. I have also been known to add a can of chopped tomatoes or Ro-Tel tomatoes with green chilies to the mac n cheese and mix in before baking. It doesn't look so good but it tastes delicious. Also, this can be frozen in Ziploc bags for future use. Once you mix the macaroni with the cheese sauce, let it cool to room temperature, the put in bags and put in the freezer. When your ready to use the frozen portions, pull one out of the freezer the night before, and let thaw in the fridge. Let it come to room temperature before baking in a buttered baking dish. Sprinkle with bread crumbs (you can use regular or Panko), then bake for 20-30 minutes, or until it's bubbling and golden brown on top. Another Tip: You can use an 8x8 or 9x9 inch pan with great results or you can double the recipe and use a 9x13 inch pan."
- Serving Size: 1 (267.9 g)
- Calories 703.3
- Total Fat - 38.2 g
- Saturated Fat - 22.7 g
- Cholesterol - 108.5 mg
- Sodium - 975.2 mg
- Total Carbohydrate - 61.8 g
- Dietary Fiber - 2.4 g
- Sugars - 6.4 g
- Protein - 28.2 g
- Calcium - 664.5 mg
- Iron - 1.4 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
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 for 2 minutes (stirring constantly).
Reduce heat, and cook (stirring constantly) for 10 minutes.
Add shredded Cheddar cheese a little at a time, and simmer an additional 5 minutes, or until cheese melts.
Turn off stove.
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 it's bubbling and golden brown on top.
Tips & Variations
No special items needed.