Featured Recipe: Classic Macaroni and Cheese

With life operating in nanosecond whirlwinds these days and meals made "E-Z," when was the last time that you had traditional, home-baked macaroni and cheese comfort food? This recipe serves 4 and takes about 40 minutes to prepare, including baking. It originates from the 1946 edition of Fannie Farmer's Boston Cooking School Cookbook.

INGREDIENTS:

• 1 (8ounce) package macaroni
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup whole milk
• 1 cup cream
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 2 cups good quality shredded cheddar cheese
• 1/2 cup buttered breadcrumbs

Directions:

• Preheat oven to 400°F.
• Cook and drain macaroni according to package directions; set aside.
• 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.
• 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.
• Transfer macaroni to a buttered baking dish.
• Sprinkle with breadcrumbs.
• Bake 20 minutes until the top is golden brown.

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 it to cool to room temperature before sealing and placing it in the freezer. To thaw, remove it from the freezer the night before you need it and allow it to come to room temperature. 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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