So I’ve been craving mac & cheese for a while now…strange…mac & cheese is usually considered a cold weather, comfort food, and it’s about 105 degrees here in Vegas. Nevertheless, I wanted some. So today I set out to make some during Addison’s nap so it would be ready to pop in the oven to go with dinner. I actually doubled the recipe so I could give half to my lovely sister (she’s a mac & cheese lover, big time!). I’m baking hers now so all she has to do is warm some up after work. So I snuck a bite as I was dividing it into the baking dishes and MY OH MY…it is absolutely SINFUL! I used the recipe from the Fannie Farmer cookbook, but I added some extras to kick it up a bit. Here’s the recipe with my modifications…
Fannie Farmer’s Mac & Cheese
1 (8 ounce) package macaroni (I used shells)
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
1 tsp. garlic powder
1 tsp onion powder
1/2 tsp ground mustard
2 cups cheddar cheese, shredded good quality (I used raw cheddar from Azure)
1/2 cup 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, and the rest of the spices 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. **I did NOT stir mine this long. As soon as it started to get pretty thick, I began adding cheese**
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.
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.