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)
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
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.
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.
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.
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.
Try it Mikey, you’ll like it!