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Fannie Farmer’s Baked Macaroni and Cheese

May 10, 2011

Tonight I forgot to defrost any meat for dinner; we didn’t have leftovers; no bright ideas seemed to jump out at me.  I was craving Chinese food, and I almost caved.  Almost.

Then I remembered a little post it note I have stuck to the fridge for just such occasions – meal ideas that we almost always have the ingredients for on hand.  This didn’t solve my defrosting issue, but it did produce this delicious idea:

I served it with cooked peas and carrots on the side.  We both ended up mixing everything together.  Two thumbs up!

Fannie Farmer’s Classic Baked Macaroni and Cheese

serves 4
recipe based on from food.com

Ingredients

    • 8 ounces dried 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 bread crumbs

Directions

  1. Preheat oven to 400°F.  Cook and drain macaroni according to package directions; set aside.
  2. 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.
  3. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.  Add macaroni to the saucepan and toss to coat with the cheese sauce.
  4. Transfer macaroni to a buttered baking dish; sprinkle with bread crumbs.  Bake 20 minutes until the top is golden brown.


 

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