Classic Baked Macaroni and Cheese

From the 1946 edition of “Fannie Farmer’s Boston Cooking School Cookbook”

Click on photo for recipe

Ingredients

• 1 (8 ounce) package macaroni
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup milk
• 1 cup cream
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 2 cups cheddar cheese, shredded good quality
• 1/2 cup breadcrumbs, buttered

Directions

1. Preheat oven to 400°F.

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

3. 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.

4. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.

Yield = 4 servings