I've been feeling under the weather the past few days, and Mr. Ommy Noms has been taking great care of me. He's been requesting homemade macaroni & cheese for awhile, and I made it tonight as a "thank you" for all the medicine- and blanket-fetching he's done. I found this recipe on Mocha Me, but it actually hails from a 1946 Fannie Farmer cookbook. I enjoy trying old recipes, so I decided to give it a go. It turned out so good! I'm looking forward to having it again tomorrow night with some seared tilapia!
I didn't really know what "buttered breadcrumbs" was supposed to mean, so I just double-toasted a couple slices of bread and crunched them into crumbs.
As seen on Mocha Me; originally from the Fannie Farmer Boston Cooking-School Cookbook, 1946 edition
1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream (I used half & half)
1/2 teaspoon salt
fresh ground pepper, to taste
2 cups cheddar cheese (buy the block and shred it yourself)
1/2 cup breadcrumbs, buttered
Preheat oven to 400 degrees 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 cheese 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 for 20 minutes until the top is golden brown.