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Nutrition Facts

Serving Size 1 (214g)

Recipe makes 4 servings

The following items or measurements
are not included below:

shredded cheddar cheese

Calories 608
Calories from Fat 304 (50%)
Amount Per Serving %DV
Total Fat 33.9g 52%
Saturated Fat 20.6g 102%
Monounsaturated Fat 9.3g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 105mg 35%
Sodium 524mg 21%
Potassium 280mg 8%
Total Carbohydrate 62.9g 20%
Dietary Fiber 2.6g 10%
Sugars 1.9g
Protein 13.5g 26%
Vitamin A 1044mcg 20%
Vitamin B6 0.1mg 7%
Vitamin B12 0.4mcg 6%
Vitamin C 1mg 2%
Vitamin E 0mcg 2%
Calcium 153mg 15%
Iron 3mg 17%

detailed view...

how is this calculated?

Fannie Farmer's Classic Baked Macaroni and Cheese Recipe #135350

To me this is the only "real" Macaroni & Cheese recipe. 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 Note: If you use CHEAP CHEESE you will end up with a FLAVORLESS DISH!
by - Carla -

35 min | 15 min prep

SERVES 4

  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 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.

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