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 this 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!


  • 1(8 ounces) package macaroni
  • 4tablespoons butter
  • 4tablespoons flour
  • 1cup milk
  • 1cup cream
  • 12teaspoon salt
  • fresh ground black pepper, to taste
  • 2cups cheddar cheese shredded good quality
  • 12cup breadcrumbs, buttered


  1. Preheat oven to 400°F.
  2. Cook and drain macaroni according to package directions; set aside.
  3. In a large saucepan melt butter.
  4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
  5. Pour milk and cream in gradually; stirring constantly.
  6. Bring to boiling point and boil 2 minutes (stirring constantly).
  7. Reduce heat and cook (stirring constantly) 10 minutes.
  8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
  9. Turn off the flame.
  10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
  11. Transfer macaroni to a buttered baking dish.
  12. Sprinkle with breadcrumbs.
  13. Bake 20 minutes until the top is golden brown.
  14. (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.

Source: ,com/recipe/fannie-farmers-classic-baked-macaroni-cheese-135350

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