Yum! Yum!

There is nothing better than Good Ole’ Homemade Macaroni & Cheese! Well, I did just that last night. And of course, it was YUMMY!

I have tried several recipes found on-line. And so, I post, my favorite recipe for Macaroni & Cheese.

To me this is the only “real” Macaroni & Cheese recipe. It’s from a 1946 edition of “Fannie Farmer’s Boston Cooking School Cookbook”.
With time on it’s side – this recipe is hands down the best for traditional, homemade baked macaroni & cheese – comfort food.

Let me tell you… its a delicious tried and true recipe! haven’t found better yet! (Garlic Grilled Tomatoes to follow, below)

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Fannie Farmer’s Classic Baked Macaroni and Cheese Recipe
sometimes things from the past are really worth repeating
Prep time: 15 mins
Cook time: 20 mins

SERVES 4

1 (16 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup heavy cream
1/2 teaspoon salt
pepper, to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs

Preheat oven to 400°F.

Cook and drain macaroni according to package directions; set aside.

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.

Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs (I also added parmesan cheese & used Italian seasoned breadcrumbs). Bake 20 minutes until the top is golden brown.

*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 – I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I 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.
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And to compliment this lovely mac & cheese dish… I caught a glimpse of Paula’s Home Cooking on the Food Network. She made a quick & easy dish of Garlic Grilled Tomatoes. I thought how perfect is that for a dish of mac & cheese? Simply, perfect.

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Garlic Grilled Tomatoes
Prep time: 8 minutes
Cook time: 12 minutes

4 ripe red tomatoes
House Seasoning, recipe follows
3 tablespoons extra-virgin olive oil
5 cloves garlic, minced
2 tablespoons fresh thyme leaves
1/4 cup Parmigiano-Reggiano

Cut the tomatoes in half crosswise, season with House Seasoning. Heat the oil in a small frying pan over medium heat. Add the garlic, and cook until just starting to turn golden brown, 1 to 2 minutes. Pour the garlic and oil into a heatproof bowl.

Oil the grill and set for high heat. Place the tomatoes cut side down and grill for 3 to 5 minutes. Turn over, top with the garlic oil mixture and continue to cook for another 3 minutes. Remove from grill and top with thyme, House Seasoning and Parmigiano-Reggiano.

Serve immediately.

House Seasoning: 1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.
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Try it Mikey, you’ll like it!