Macaroni and cheese is my husband’s absolute favorite meal. His Wisconsin roots beat out that pesky lactose intolerance of his every time it shows up on a menu. We discovered this recipe online a few years back and have never turned back. I think it’s originally from an old Fannie Farmer cookbook. We love the garlic (although you can absolutely substitute something more spicy if that’s your style!) and the fact that it freezes so easily. We always make a double recipe – one for tonight and one for the freezer. That’s definitely the easiest way to get meals into the freezer without having to set aside any extra time.
Macaroni and Cheese
- 8 ounces macaroni noodles
- 4 tbsp butter
- 4 tbsp flour
- 1 cup milk
- 1 cup cream
- 1/2 tsp salt
- ~ 1 tbsp powdered garlic (optional)
- black pepper, to taste
- 2 cups good quality shredded cheddar cheese
- 1/2 cup buttered breadcrumbs
- Preheat oven to 400* F.
- Cook and drain macaroni according to package directions; set aside.
- Meanwhile, melt butter in a large saucepan.
- Add flour, salt and pepper. Use 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.
- Remove from heat.
- 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.
To freeze: Once you have mixed the macaroni with the cheese sauce, allow to cool to room temperature before adding to your freezer. I always freeze it flat in a large zip-top freezer bag so that it stacks easily. When you want to make it, pull it out ahead of time and bring to room temperature. 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