Now that the cooler weather is setting-in it’s time to get out the thermos and start sending the kids something warm and comforting  in their lunch boxes.  Macaroni cheese is probably the No. 1 choice in our house and it’s simple to make, using pantry staples you probably already have at home.  Over the next couple of months I’m going to be trying out some new thermos recipes to warm their tummies at lunch time and I’ll keep you updated on the ones we vote to be “Keepers”.
Fannie Farmer’s Classic Baked Macaroni and Cheese
Ingredients
- 250g  Macaroni
- 4 Tbl Butter
- 4 Tbl Plain Flour
- 1 Cup Milk
- 1 Cup Cream
- 1/2 tsp Salt
- Freshly Ground Black Pepper to taste
- 2 Cups Good Quality Cheddar Cheese, grated
- 1/2 Cup Breadcrumbs (I use fresh)
- Extra Cheddar and Parmesan, grated for sprinkling on top if not using Breadcrumbs
Directions
- Preheat oven to 200C (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, or top with more grated Cheddar and Parmesan Cheese
- 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 to cool to room temperature before adding to your freezer).