**Introducing the Classic Baked Macaroni and Cheese and Other Comforting Recipes from Fannie Farmer's Cookbook**
In the realm of culinary comfort, few dishes evoke nostalgia and indulgence quite like baked macaroni and cheese. Its creamy, cheesy goodness, golden-brown crust, and versatile nature have made it a timeless classic, enjoyed by generations. Fannie Farmer, the renowned culinary authority and cookbook author, has her own version of this beloved dish that promises to delight taste buds and warm hearts. Join us as we explore this classic baked macaroni and cheese recipe, along with other comforting recipes featured in Fannie Farmer's cookbook. From fluffy pancakes to hearty soups and delectable desserts, these recipes are sure to bring warmth and satisfaction to your kitchen and dining table.
FANNIE FARMER'S CLASSIC BAKED MACARONI & CHEESE
To me Fannie Farmer's recipe is the only "real" Macaroni & Cheese. It's from my 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. Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!
Provided by - Carla -
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
FANNIE FARMER'S CLASSIC BAKED MACARONI & CHEESE
In my opinion, this is the most INCREDIBLE AMAZINGLY MOST SCRUMPTIOUS Macaroni & Cheese out there!! It's from a 1946 edition of Fannie Farmer's Boston Cooking School Cookbook. I KNOW your family will love this!!
Provided by PJ Humble
Categories Potatoes
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven 400, Pam spray or butter baking dish (I use 1 1/2 qt. or if I double the recipe, I use 9x13) Cook macaroni noodles as directed and drain.
- 2. In a large sauce pan, melt butter.
- 3. Add salt and pepper to flour, whisk into butter until well blended.
- 4. Add milk and cream in gradually stirring constantly.
- 5. Bring to boiling point and boil 2 min. stirring constantly.
- 6. Remove from heat, add shredded cheddar cheese until all cheese is melted.
- 7. Add macaroni to mixture, coat all macaroni.
- 8. Transfer to baking dish (pam sprayed or buttered) Sprinkle with breadcrumbs and bake 20 min. until golden brown and bubbly.
CLASSIC BAKED MACARONI AND CHEESE
Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.
Provided by Alison Roman
Categories dinner, lunch, casseroles, pastas, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
- Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
- Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
- Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
- Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
- Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram
Tips:
- For a richer flavor, use freshly grated Parmesan and cheddar cheeses.
- To make the macaroni and cheese extra creamy, add a splash of milk or cream.
- If you like a crispy crust, sprinkle some bread crumbs or crushed crackers on top of the macaroni and cheese before baking.
- To save time, you can use pre-cooked macaroni noodles.
- If you don't have a baking dish, you can make macaroni and cheese in a large skillet.
- Macaroni and cheese is a great dish to make ahead of time. It can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Conclusion:
Fannie Farmer's Classic Baked Macaroni and Cheese is a delicious and comforting dish that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you like it cheesy, crispy, or creamy, this macaroni and cheese recipe is sure to please everyone at your table.
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