LIGHTENED FANNIE FARMER'S CLASSIC BAKED MACARONI AND CHEESE
This is not my recipe!! Just my substitutions for Fannie Farmer's Classic Baked Macaroni and Cheese @ http://www.recipezaar.com/Fannie-Farmers-Classic-Baked-Macaroni-and-Cheese-135350 The recipe for the cream sub. is: Very Diet Friendly Low Fat Low Cal Substitute for Cream @ http://www.recipezaar.com/Very-Diet-Friendly-Low-Fat-Low-Cal-Substitute-for-Cream-269311?
Provided by EyesForASkinnyFuture
Categories Cheese
Time 55m
Yield 1 Casserole, 6-7 serving(s)
Number Of Ingredients 10
Steps:
- First you will need to made a cream sub. out of the 8 teaspoons of milk and the cottage cheese. Place both ingredients into the blender and blend until smooth. Set in fridge until it is needed.
- 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 sub. 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 greased 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 to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I 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.
Nutrition Facts : Calories 358.4, Fat 9.7, SaturatedFat 5.6, Cholesterol 22.2, Sodium 685.8, Carbohydrate 44, Fiber 1.8, Sugar 2.3, Protein 22.2
FANNIE FARMER'S CLASSIC BAKED MACARONI & CHEESE
To me Fannie Farmer's recipe is the only "real" Macaroni & Cheese. It's from my 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food. Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!
Provided by - Carla -
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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 to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I 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.
CLASSIC MACARONI AND CHEESE
Make and share this Classic Macaroni and Cheese recipe from Food.com.
Provided by Vicki in CT
Categories Cheese
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cook macaroni according to package directions. Drain and set aside.
- Meanwhile, in large sauce pan melt butter. Cook onion in butter till tender but not brown.
- Stir in flour, salt, and pepper. Cook one minute.
- Pour in milk. Cook and stir until thickened and bubbly, be sure to scrape bottom as it cooks. Cook and stir 1-2 minutes more.
- Stir in cheese. Heat and stir until cheese is melted.
- Stir in cooked macaroni. Pour into large 3 quart casserole dish. Bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 579, Fat 30.9, SaturatedFat 19.6, Cholesterol 103.7, Sodium 1675.1, Carbohydrate 50.6, Fiber 1.7, Sugar 8.4, Protein 24.2
CLASSIC MACARONI AND CHEESE FROM FINE COOKING
This is best assembled ahead. Pasta will soak up sauce. Sprinkle on crumbs just before baking. A wonderful version of a classic dish.
Provided by KathyP53
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees and butter 9x13" baking dish.
- Cook macaroni according to package directions just until tender and drain well.
- Melt 12 tablespoons of butter in a heavy-based medium saucepan over medium heat. Add flour, onion, bay leaf, thyme, and peppercorns; reduce heat to medium low and cook for 2-3 minutes, stirring constantly, to make a roux. Slowly whisk the milk into rux until smooth and blended. Raise heat to medium-high; whisk constantly until mixture boils. Cook for 3-4 minutes, stirring constantly, until thickened. Lower heat and continue simmering for about 10 minutes, stirring constantly.
- Strain sauce into a large bowl, removing the onion, herbs, and peppercorns. Add salt, pepper, nutmeg, and cheddar cheese, stirring until cheese is melted. Toss pasta with cheese sauce and pour mixture into baking dish.
- Melt last 2 tablespoons butter and toss with breadcrumbs. Spread the buttered curmbs over casserole. Bake until sizzling and lightly browned, about 40 minutes. Cover with foil is browns too quickly.
Nutrition Facts : Calories 1205.8, Fat 72.7, SaturatedFat 44.8, Cholesterol 208.2, Sodium 947.7, Carbohydrate 89.6, Fiber 3.9, Sugar 13.4, Protein 48.1
MACARONI AND CHEESE
Provided by Marion Cunningham
Categories Cheese Pasta Side Bake Kid-Friendly Quick & Easy Small Plates
Yield Serves 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 375°F. Butter a 1 1/2-quart casserole. Put the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork. Sprinkle the grated cheese evenly over the top and spread the crumbs over the cheese. Bake, uncovered, until the top is golden and the sauce is bubbling, about 30 minutes.
FANNIE FARMERS CLASSIC BAKED MACARONI AND CHEESE RECIPE - (4.2/5)
Provided by Jen_Green
Number Of Ingredients 9
Steps:
- 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 to cool to room temperature before adding to your freezer-I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I 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.
CLASSIC MACARONI AND CHEESE
Make and share this Classic Macaroni and Cheese recipe from Food.com.
Provided by carolgreen
Categories Cheese
Time 38m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni according to directions. Do not add salt to the cooking water.
- Drain and set aside.
- Spray a casserole dish with nonstick cooking oil spray.
- Preheat oven to 350°F.
- Lightly spray saucepan with nonstick cooking oil spray.
- Add onions to saucepan and sauté for about 3 minutes.
- In another bowl, combine macaroni, onions, and the remaining ingredients.
- Mix thoroughly.
- Transfer mixture into casserole dish.
- Bake for 25 minutes or until bubbly.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 152.9, Fat 2.2, SaturatedFat 1, Cholesterol 27.6, Sodium 135.8, Carbohydrate 22.9, Fiber 1, Sugar 2.8, Protein 9.7
CLASSIC MAC & CHEESE
Make and share this Classic Mac & Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°.
- Butter an 8-inch square baking dish or pan or six 8-ounce ramekins; set aside.
- Fill a 4- to 5-quart pot about 3/4 full of water and add 1 tablespoon of the salt.
- Bring to a boil and add the pasta.
- Cook, stirring once or twice, until tender but firm, about 4 minutes, and drain; reserve the pot.
- While the pasta is cooking, melt 2 tablespoons butter in a medium skillet over medium heat.
- Turn off the heat and add the bread crumbs and Parmigiano-Reggiano; stir until mixed well; set aside.
- Using the same pot you used to cook the pasta, melt the remaining 3 tablespoons butter over medium heat.
- Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Slowly whisk in the flour and stir constantly until the onion is coated with the flour, 30-45 seconds.
- Continue stirring for about 2 minutes more, or until the mixture starts to darken slightly and smell a bit nutty.
- Slowly whisk in the milk, cream, and remaining 1 tsp salt and cook until the mixture is just beginning to thicken and bubble around the edges, 5-7 minutes.
- It should be similar in texture to cake batter.
- If it's soupy, continue cooking until it thickens.
- Add 1 1/2 cups of the cheddar, the Gruyere, mustard powder, cayenne, and nutmeg and stir until the cheeses have melted and the sauce is smooth but not too runny.
- Again, it should be similar in texture to cake batter; continue cooking if too soupy, until it thickens.
- Add the pasta and stir to combine.
- Pour into the prepared baking dish.
- Sprinkle with the remaining 1/2 cup of cheddar and top with the bread crumb mixture.
- Place the dish on a rimmed baking sheet and bake until bubbling and golden brown, about 30 minutes.
- Let cool for 15 minutes before serving.
Nutrition Facts : Calories 844.2, Fat 50.7, SaturatedFat 30.3, Cholesterol 155.8, Sodium 2288, Carbohydrate 64, Fiber 3.3, Sugar 8.6, Protein 32.9
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