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Wednesday, July 18, 2012

Fannie Farmer's Classic Baked Macaroni and Cheese

Total Time: 40 mins

Prep Time: 20 mins
Cook Time: 20mins


 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  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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