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Fannie Farmer’s Classic Baked Macaroni & Cheese: A Timeless Comfort

The aroma alone transports me back to childhood Sundays. My grandmother, a woman who believed in the power of simple pleasures, would always have a bubbling dish of macaroni and cheese ready after church. It wasn’t fancy, but it was pure, unadulterated comfort. The creamy sauce clinging to perfectly cooked macaroni, topped with a golden, crispy breadcrumb crust – it was a dish made with love, and that’s what made it so special. Now, carrying on her legacy, I share this timeless recipe with you.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8
Dietary Type: Vegetarian

Ingredients

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

Equipment Needed

Large saucepan
Whisk
Colander
Buttered baking dish

Instructions

Begin by preheating your oven to 400°F (200°C). This ensures a perfectly golden and bubbly top.
Cook the macaroni according to the package directions. Remember to cook it al dente – slightly firm to the bite – as it will continue to cook in the oven. Once cooked, drain the macaroni thoroughly in a colander and set it aside. Nobody likes mushy mac and cheese!
In a large saucepan, melt the butter over medium heat. Use a heavy-bottomed saucepan to prevent scorching and ensure even heat distribution.
Add the flour, salt, and pepper to the melted butter. Use a whisk to stir continuously until well blended. This creates a roux, the base for your creamy cheese sauce. Ensure there are no lumps. Cook the roux for about 1-2 minutes, stirring constantly, to cook out the raw flour taste.
Gradually pour in the milk and cream, stirring constantly with the whisk. Adding the liquids gradually and whisking vigorously prevents lumps from forming. Keep stirring!
Bring the mixture to a boiling point, still stirring constantly. Once boiling, continue to boil for 2 minutes, stirring vigorously. The sauce will thicken as it boils.
Reduce the heat to low and continue to cook, stirring constantly, for 10 minutes. This allows the sauce to thicken and the flavors to meld together beautifully. Don’t skip this step!
Add the shredded cheddar cheese little by little, stirring constantly until the cheese is completely melted and the sauce is smooth. Adding the cheese gradually prevents it from clumping and ensures a creamy, luscious sauce. Simmer for an additional 5 minutes, or until the cheese is fully melted and incorporated.
Turn off the flame.
Add the cooked macaroni to the saucepan and toss gently to coat it evenly with the cheese sauce. Make sure every noodle is lovingly embraced by that cheesy goodness.
Transfer the macaroni and cheese mixture to a buttered baking dish. This prevents sticking and adds a touch of richness to the dish.
Sprinkle the buttered breadcrumbs evenly over the top of the macaroni and cheese. The breadcrumbs add a delightful crunch and golden-brown color to the final product. You can use store-bought breadcrumbs or make your own by toasting and crushing some bread.
Bake in the preheated oven for 20 minutes, or until the top is golden brown and bubbly. Keep a close eye on it to prevent burning.
(Freezing Instructions) If you want to prepare this ahead of time, you can freeze it. Once you have mixed the macaroni with the cheese sauce, allow it to cool to room temperature before adding it to zip-lock bags. I generally pull it out the night before and allow the macaroni and cheese to reach room temperature. Then, I add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs, and bake for 20 to 30 minutes, until golden brown on top and bubbling.

Expert Tips & Tricks

Cheese Matters: Don’t skimp on the cheese! Using a good quality cheddar cheese is crucial for flavor. Sharp or extra-sharp cheddar will give you the most robust taste. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shred your own for the best results.
Roux Perfection: A smooth roux is the key to a lump-free cheese sauce. Make sure to whisk the flour and butter together thoroughly before adding the milk and cream.
Spice It Up: For a little extra flavor, try adding a pinch of mustard powder or a dash of hot sauce to the cheese sauce.
Breadcrumb Boost: Instead of plain buttered breadcrumbs, try adding some grated Parmesan cheese or dried herbs to the breadcrumb mixture for extra flavor and texture. Panko breadcrumbs also create a wonderfully crispy crust.
Make Ahead: This macaroni and cheese can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add the breadcrumbs right before putting it in the oven.

Serving & Storage Suggestions

Serve Fannie Farmer’s Classic Baked Macaroni & Cheese hot, straight from the oven. It’s a perfect side dish for roasted chicken, grilled vegetables, or a simple salad. For a more complete meal, add some cooked bacon or ham to the macaroni and cheese before baking.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally. A splash of milk or cream can help to restore the creamy texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	836 kcal	N/A
Calories from Fat	473 g	57%
Total Fat	52.6 g	80%
Saturated Fat	32.5 g	162%
Cholesterol	164.7 mg	54%
Sodium	895.5 mg	37%
Total Carbohydrate	63.6 g	21%
Dietary Fiber	2.6 g	10%
Sugars	2.8 g	11%
Protein	27.5 g	55%

Variations & Substitutions

Gluten-Free: Use gluten-free macaroni and a gluten-free flour blend in the cheese sauce.
Spicy Mac: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce for a kick. Consider using pepper jack cheese in addition to cheddar for added heat.
Veggie Loaded: Stir in some cooked broccoli, cauliflower, or peas to the macaroni and cheese before baking.
Smoked Gouda Mac: Substitute some of the cheddar cheese with smoked gouda for a smoky and sophisticated flavor.
Deluxe Topping: Consider using potato chips that are lightly crushed on top.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese?
A: While convenient, pre-shredded cheese often contains cellulose that can prevent it from melting smoothly. Shredding your own cheese is always recommended for the best results.

Q: What kind of milk should I use?
A: Whole milk will create the richest and creamiest sauce, but you can use 2% milk if you prefer.

Q: Can I freeze this after baking?
A: Yes, you can freeze the baked macaroni and cheese. Let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: My cheese sauce is lumpy. What did I do wrong?
A: Lumpy cheese sauce is often caused by adding the milk or cream too quickly or not whisking constantly. Try using an immersion blender to smooth out the sauce.

Q: Can I add different cheeses?
A: Absolutely! Feel free to experiment with different cheeses such as Gruyere, Monterey Jack, or Fontina.

Final Thoughts

Fannie Farmer’s Classic Baked Macaroni & Cheese is more than just a recipe; it’s a taste of nostalgia, a comforting hug in a bowl. It’s a dish that can be adapted to suit your personal preferences and enjoyed by people of all ages. So, gather your ingredients, preheat your oven, and get ready to create a dish that will become a cherished family favorite. Share your creations and feedback—I can’t wait to see your own golden, bubbly masterpieces!

Fannie Farmer’s Classic Baked Macaroni & Cheese Recipe