Fannie Farmers Classic Baked Macaroni Cheese Recipes

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.

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.

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.

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.

Steps:

• 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 and roux turns light tan 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 - or until light tan (not white or brown) 8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Add black pepper, paprika, cayenne, carmalized onion 9. Add macaroni to the saucepan and toss to coat with the cheese sauce. 10. Transfer macaroni to a buttered baking dish. 11. Sprinkle with breadcrumbs. 12. Bake 20 minutes until the top is golden brown.