Fannie Farmer’s Baked Mac & Cheese
Why, hello. What’s my favorite food, you ask? Cheese. Cheddar. Gouda. Provolone. Muenster. Swiss. Monterey Jack. Colby Jack. Aged White Cheddar. Feta. Brie. Cheese. I love cheese. (I DO NOT like Blue Cheese, Gorgonzola, Limburger, or super strong ones like that, though). My mom affectionately called me her little mouse growing up because I’d sneak into the fridge for a snack and wind up eating her “cook cheese” stash. Macaroni and Cheese is one of my favorite side (or sometimes even main) dishes! Now, I’m going to give you fair warning: I’ll be presenting several Macaroni and Cheese recipes to you in the future. My signature Mac and Cheese is my own rendition of Paula Deen’s recipe. But, I tell you what; this recipe offers some stiff competition. This is like a homemade version of Kraft Macaroni and Cheese that will make you slap yo’ mama it’s so good!
1 (8oz) package macaroni, rotini, or penne
4 TBSP butter
4 TBSP flour
1 cup milk
1 cup cream
½ tsp salt
black pepper, to taste
2 cups cheddar cheese, shredded
½ cup breadcrumbs, buttered
Preheat oven to 400 degrees. Cook and drain macaroni; set aside. Melt butter in a large saucepan, slowly whisk in flour, salt, and pepper until well blended. Gradually add milk & cream while stirring constantly. Boil and stir for about 2 minutes. Turn heat down and cook for 10 more minutes (stirring constantly). Add cheese a small amount at a time and simmer until cheese melts. Stir in macaroni and coat with sauce. Transfer to a buttered baking dish. Sprinkle with breadcrumbs. Bake for 20 minutes until golden brown.
Yields: 6-8 servings
Recipe Source: Food.com