Nothing says "comfort food" to me more than baked macaroni and cheese. I love the crispy edges and pieces on the top. This recipe is from the 1946 edition of "Fannie Farmer’s Boston Cooking School Cookbook”.Oh, my mouth is watering just thinking about it. I made this a few weeks ago and it is simply perfection!
It makes a large quantity, so you may want to cut the quantities in half....but if you are like me, you'll make the large quantity and enjoy all that cheesy goodness.
Baked Mac 'n' Cheese
Ingredients:
- 1 (16 ounce) package macaroni
- 8 tablespoons butter
- 8 tablespoons flour
- 3 cup milk
- 1 cup cream (I used Half 'n' Half)
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper, or to taste
- 4 cups good quality shredded cheddar cheese
- 1 cup buttered breadcrumbs
Directions:
Preheat the oven to 400°F.
Cook and drain macaroni according to package directions, drain it and set aside.
In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk until well blended.
Gradually pour in milk and cream, stirring constantly.
Bring to boil 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.
Remove the pan from the burner.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish. Sprinkle with buttered bread crumbs.
Bake 20 minutes until the top is golden brown.
...and that's What's Cooking at Cathy's ~ Enjoy!
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