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Tuesday, July 24, 2012

eFannie Farmer's Classic Baked Macaroni and Chese

Total Time: 40 mins

Prep Time: 20 mins
Cook Time: 20 mins


 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




   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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