It looks like you're using an Ad Blocker.
Please white-list or disable AboveTopSecret.com in your ad-blocking tool.
Some features of ATS will be disabled while you continue to use an ad-blocker.
Originally posted by darkredfish
Mac n' Cheese
Fannie Farmer (1946)
Notes: 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.
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 then bake for 20 to 30 minutes, until golden brown on top and bubbling.
8 ounces of 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
Seasonings for breadcrumbs (optional)
Preheat oven to 400°F. Cook and drain macaroni according to package directions and set aside.
In a large saucepan melt butter and add flour mixed with the salt and pepper while using a whisk to stir until well blended (make a rue) than pour milk and cream in gradually while stirring constantly.Bring to a 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. Turn off your stove. Add macaroni to the saucepan and toss to coat with the cheese sauce.Transfer macaroni to a buttered baking dish. Sprinkle top with breadcrumb mixture. Bake 20 minutes until the top is golden brown.