Fannie Farmers Classic Baked Macaroni Cheese Recipes

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FANNIE FARMER'S CLASSIC BAKED MACARONI & CHEESE



Fannie Farmer's Classic Baked Macaroni & Cheese image

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

1 box macaroni (8 oz or 1 1/2 cups uncooked)
4 Tbsp butter
4 Tbsp flour
1 c milk
1 c cream (i use heavy whipping cream or half & half)
1/2 tsp salt
fresh ground pepper to taste
2 c shredded sharp cheddar cheese (best with good quality name brand)
1/2 c breadcrumbs

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.

FANNIE FARMERS CLASSIC BAKED MACARONI AND CHEESE RECIPE - (4.2/5)



Fannie Farmers Classic Baked Macaroni and Cheese Recipe - (4.2/5) image

Provided by Jen_Green

Number Of Ingredients 9

1 package (8 ounce) macaroni, 3 cups uncooked
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
1/2 cup breadcrumbs , buttered

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.

LIGHTENED FANNIE FARMER'S CLASSIC BAKED MACARONI AND CHEESE



Lightened Fannie Farmer's Classic Baked Macaroni and Cheese image

This is not my recipe!! Just my substitutions for Fannie Farmer's Classic Baked Macaroni and Cheese @ http://www.recipezaar.com/Fannie-Farmers-Classic-Baked-Macaroni-and-Cheese-135350 The recipe for the cream sub. is: Very Diet Friendly Low Fat Low Cal Substitute for Cream @ http://www.recipezaar.com/Very-Diet-Friendly-Low-Fat-Low-Cal-Substitute-for-Cream-269311?

Provided by EyesForASkinnyFuture

Categories     Cheese

Time 55m

Yield 1 Casserole, 6-7 serving(s)

Number Of Ingredients 10

5 1/3 ounces fat-free cottage cheese
8 teaspoons skim milk
1 (8 ounce) package macaroni
4 tablespoons light butter
4 tablespoons flour
1 cup skim milk
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups 2% cheddar cheese, shredded
1/2 cup breadcrumbs

Steps:

  • First you will need to made a cream sub. out of the 8 teaspoons of milk and the cottage cheese. Place both ingredients into the blender and blend until smooth. Set in fridge until it is needed.
  • 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 sub. 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 greased 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.

Nutrition Facts : Calories 358.4, Fat 9.7, SaturatedFat 5.6, Cholesterol 22.2, Sodium 685.8, Carbohydrate 44, Fiber 1.8, Sugar 2.3, Protein 22.2

BEST-EVER MACARONI AND CHEESE



Best-Ever Macaroni and Cheese image

I found this recipe in a magazine. I made the recipe the other day, and this mac and cheese IS tasty. It makes a lot, too. So if you have to make dinner for a crowd, this is the one to make. To save on cost, I don't think you would have to use the gruyere cheese, although it does add a bit of a difference to ordinary mac and cheese, as does the bay leaf.

Provided by Chris Reynolds

Categories     Cheese

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

1/2 cup panko breadcrumbs
1 teaspoon melted butter
1/2 cup butter
1/2 cup flour
5 cups milk
1/2 teaspoon dry mustard
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon salt
1 bay leaf
4 cups shredded cheddar cheese, divided
3 cups shredded swiss gruyere cheese
1 lb pasta shells, cooked according to package directions (or LARGE elbow macaroni)
1/2 cup heavy cream

Steps:

  • Heat the oven to 350 degrees.
  • Toss the panko bread crumbs with melted butter on a small baking pan. Toast the bread crumbs until lightly browned about 10 minutes. Set aside to cool.
  • In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Heat and stir until the mixture is smooth and bubbling about 2 minutes. Remove from heat and whisk in the milk. Add the seasonings (next 6 ingredients).
  • Heat and stir to boiling, then reduce heat to a low simmer and cook, stirring occasionally, for 30 minutes. Remove the bay leaf.
  • Stir in 3 cups of the cheddar cheese and all the Gruyere until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all the macaroni is coated.
  • Pour the macaroni into a well-greased 9x13 baking pan. Drizzle heavy cream around the edges of the casserole. Sprinkle on the remaining 1 cup of cheddar cheese. Top with the panko crumbs and cover the casserole.
  • Bake 20 minutes. Remove the cover and bake an additional 10 minutes.

Nutrition Facts : Calories 458.8, Fat 28.1, SaturatedFat 17.2, Cholesterol 88.7, Sodium 508.3, Carbohydrate 30.9, Fiber 1.2, Sugar 1.2, Protein 20.4

FANNIE FARMER'S CLASSIC BAKED MACARONI & CHEESE



Fannie Farmer's Classic Baked Macaroni & Cheese image

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

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

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.

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