271 Reviews of Fannie Farmer's Classic Baked Macaroni and Cheese

From: Katelyn1009

On Sep 2, 2006

Everybody in my family loved this! I used whole milk and fat free half and half (was all I had). I also added some garlic salt and mustard powder after reading past reviews, and found it to be perfect. It is a very creamy consistency, without being overly heavy. We WILL be making this again, thanks

From: Dienia B.

On Aug 30, 2005

this is how my family makes it when not out of a little blue box thanks for posting it if you want the best tasting mac and cheese guys this is how to make it

From: Black Radish

On Aug 20, 2007

Regarding Deblyn's comments about not cooking the white sauce as long as the recipe states: My advice is to follow the recipe. Even Cook's Illustrated will strongly suggest cooking any type of white sauce for a minimum of 7 minutes to get out the raw "floury" taste out of it. The sauce and the mac & cheese will be better for it!

From: Firehousecook AKA Cap'n Jack

On Mar 12, 2009

I agree with Minnie Chef, BUT, when something has been around 63 years without changes PLEASE go by the old rule. "IF IT AIN'T BROKE DON'T FIX IT". Stop forever experimenting with everything. Enjoy the CLASSICS as they were meant to be. AS IS. There may be a few of you that can really be all that good with what some combinations are going to end up as. But, very few. I am not talking to those of you that have medical or dietary demands on your intake. I am talking to those of you that don't even give the original recipe a chance. NUFF said. Enjoy it as written then if you feel it needs a change go for it. BON APETITE, Cap'n Jack.

From: mmsanchez09

On Apr 23, 2007

Oh my goodness, this has got to be the BEST oven baked mac & cheese I have ever tasted! I didn't have any cream on hand, so I substituted the milk and cream for evaported milk. This is a superb recipe, one that will be fixed for years to come!!!

From: MissWendy

On May 19, 2007

I absolutely loved this recipe and will definitely make it again - a huge hit with the fam =) The only adjustments I made was 1) I cooked the macaroni for 15 minutes rather than the 9-11 recommended. This was a recommend by my husband with the thought that by cooking the noodles longer that less sauce would soak into the noodles during baking - I was leary that the noodles would be overcooked but surprisingly they turned out great spot on 2) I crushed up 2 cloves of garlic (I made double the recipe) and sauteed it into the butter, I also added in dried onion and an additional Complete Seasoning to the flour - the flavor was fantastic! I'll definintely be using this recipe to make alfredo sauce with a parmesan cheese. A big thanks to Carla! Yummy!

From: teachermisslisa

On Feb 28, 2009

Wow! This is absolutely the best mac n cheese EVER! After trying the original recipe, Idecided to try making some changes to make it a little healthier. and even with a healthier twist, it was scrumptious. I cut back on the amount of flour/butter used by 1T, used partial low fat cheese, used half & half instead of cream, lowfat milk, ground up whole grain croutons instead of buttered bread crumbs, and added shredded chicken. If you're looking for some good old fashioned comfort food, this recipe is the way to go, modified or not!

From: windywood

On Jan 15, 2007

At last, I found a Mac n Cheese that my husband likes! I have failed miserably at the Mac n Cheese thing for about a year, but this one passed muster. I added 1/2 tsp of mustard, plenty of pepper and garlic powder as suggested by another reviewer. I used 3 cups shredded cheddar and monterey jack. Next time I might some diced green chilis or cooked chicken for variety. Thanks Carla! We loved it!

From: Chef #1203383

On Sep 15, 2009

Perhaps someone else has already suggested it, but my mother used to make this with a touch of mustard powder and a tablespoon of grated onion. The onion really adds something different and special, making it a real evening "main dish". I think she got that idea from an old Better Homes and Gardens cookbook from the 50's.

From: Chef #506940

On Oct 14, 2007

Good recipe which freezes very well.