Fannie Farmer (23 March 1857 – 15 January 1915) was an American culinary expert whose Boston Cooking-School Cook Book became a widely used culinary text. The original version on this book was published in 1896!
Fannie Farmer’s Macaroni and Cheese Serves 6 | Fannie Farmer
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
1. Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside.
2. 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.
3. 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.