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.

If only you could taste this picture. Wow. Best mac & cheese EVER!
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3 Responses to Holy Maccaroni This is Some GOOD Mac & Cheese!

  1. I’ll have to makes some of this! I discovered that Keira will eat all of her lunch at school if I send her with a pasta! It’s nice cause then she doesn’t come home complaining about starving to death!

  2. Amber did some cooking at my house yesterday–brownies, bread, and your mac & cheese (I think with some zucchini slipped in). She could barely get the pan out of the house to take it home. Everyone kept attacking it with spoons. Mmmmm

  3. Alexia says:

    YUM! my oldest LOVES LOVES LOVES mac and cheese… of course we haven’t had it since eliminating processed foods.

    so THANK YOU!

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