* Super Easy - Tried & True Recipe *
From Fannie Farmer's Boston Cooking School
Cookbook of 1946 !!
Needed:
1 (8 ounce) package macaroni
4 tablespoons butter 4 tablespoons flour
1 cup milk
1 cup cream
salt & black pepper to taste
2 cups cheddar cheese, shredded
good quality 1/2 cup breadcrumbs, buttered
Simple Directions:
1 Preheat oven to 400°F.
2 Cook and drain macaroni according to package directions; then set aside.
3 In a large saucepan melt butter.
4 Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5 Pour milk and cream in gradually; stirring constantly.
6 Bring to boiling point and boil 2 minutes (stirring constantly).
7 Reduce heat and cook (stirring constantly) 10 minutes.
8 Add shredded cheddar little by little & 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 baking dish.
12 Sprinkle with breadcrumbs.
13 Bake 20 minutes until the top is golden brown.
**Let rest on counter a bit before serving up with veggies as a main course - or serve a scoop (or two) as a rich & tasty side dish with the veggies of choice and a meat item such as sausage, hot dogs, meatballs, pork chops or fish! :)
Note: You can actually freeze this recipe in zip-lock bags for later use. Once you have mixed the macaroni along with the cheese sauce, allow it to cool to room temperature before adding to the freezer. Pull it out the night before and allow macaroni and cheese to reach room temperature; then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and bake for 20 to 30 minutes, until golden brown on top and bubbling.
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