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 it’s side – this recipe is hands down the best for traditional, homemade baked macaroni & cheese – comfort food. Please – Carla –
This is great. I omit the bread crumbs because I don’t really care for them. I mix up the cheeses a little: I use one cup of grated sharp cheddar and ~1 cup of Velveeta (don’t shoot! – it’s really the only way I’ve found to get that super-creamy mac & cheese that everyone loves so much). I also add a ton of black pepper to the roux with the salt. I reserve a little of the grated cheddar to sprinkle on top in place of the bread crumbs. Fantastico!