Servings: 16
Recipe doubled! Freeze half for later.
Ingredients:
1 (16 ounce) package macaroni
8 tablespoons butter
8 tablespoons flour
2 cup milk
2 cup cream
1 teaspoon salt
fresh ground black pepper, to taste
4 cups shredded cheddar cheese, good quality--Tillamook is good
1 cup breadcrumbs, buttered
Follow Directions in Order:
1. Preheat oven to 400°F. Grate cheese.
2. In a large saucepan melt butter.
2.5 Put water on to boil for pasta. Get milk and cream ready.
3. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
4. Pour milk and cream in gradually; stirring constantly.
5. Bring sauce to boiling point and boil 2 minutes (stirring constantly).
6. Cook and drain macaroni according to package directions.
7. Reduce heat and cook (stirring constantly) 10 minutes
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9. Turn off flame.
10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
11. Transfer macaroni to a buttered 7x11" pan.
12. Sprinkle with breadcrumbs and some melted butter.
13. Bake 20 minutes until the top is golden brown.
14. (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.
Hannah and I decided we needed a really yummy homemade mac and cheese recipe--I had never really had a homemade version. We tried several different recipes to somewhat sad results. Not the creamy, deliciousness we had dreamed of. We began searching the internet for a good recipe with some basic tenants--it had to be easy to make (I can't deal with 4 different kinds of cheese that are expensive or hard to prounounce), but still tasty. When I saw this one online, it had me at "Fannie Farmer" How could a recipe from that source not be delicious?? Add in that it came from a 1946 cookbook and we knew we had a winner on our hands!
Ingredients:
1 (16 ounce) package macaroni
8 tablespoons butter
8 tablespoons flour
2 cup milk
2 cup cream
1 teaspoon salt
fresh ground black pepper, to taste
4 cups shredded cheddar cheese, good quality--Tillamook is good
1 cup breadcrumbs, buttered
Follow Directions in Order:
1. Preheat oven to 400°F. Grate cheese.
2. In a large saucepan melt butter.
2.5 Put water on to boil for pasta. Get milk and cream ready.
3. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
4. Pour milk and cream in gradually; stirring constantly.
5. Bring sauce to boiling point and boil 2 minutes (stirring constantly).
6. Cook and drain macaroni according to package directions.
7. Reduce heat and cook (stirring constantly) 10 minutes
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9. Turn off flame.
10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
11. Transfer macaroni to a buttered 7x11" pan.
12. Sprinkle with breadcrumbs and some melted butter.
13. Bake 20 minutes until the top is golden brown.
14. (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.
Hannah and I decided we needed a really yummy homemade mac and cheese recipe--I had never really had a homemade version. We tried several different recipes to somewhat sad results. Not the creamy, deliciousness we had dreamed of. We began searching the internet for a good recipe with some basic tenants--it had to be easy to make (I can't deal with 4 different kinds of cheese that are expensive or hard to prounounce), but still tasty. When I saw this one online, it had me at "Fannie Farmer" How could a recipe from that source not be delicious?? Add in that it came from a 1946 cookbook and we knew we had a winner on our hands!
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