The Cabot Vermont Sharp cheddar really made this dish. I’ve tried with other cheeses and, while still outstanding, it isn’t quite as good.
8 oz macaroni noodles
5 1/2 Tbsp butter
4 Tbsp flour
1 cup milk
1 cup cream
1/2 tsp salt
1/4 tsp black pepper
8 oz cheddar cheese (Cabot Vermont Sharp)
1/2 cup breadcrumbs
Preheat oven to 400F.
Cook noodles according to package directions. Drain and set aside.
In a medium saucepan, melt 4 Tbsp butter. Add flour and whisk to combine. Cook for 1 minute. Slowly pour in milk and cream, stirring constantly. Bring to a boil for 2 minutes then reduce heat and continue to simmer for 10 minutes. Stir frequently to avoid burning. Shred cheese and add to pan one handful at a time, stirring in between to incorporate. Continue cooking for 5 minutes or until all cheese is melted. Add cooked noodles and stir to combine.
In a small saucepan, melt remaining 1 1/2 Tbsp butter. Stir in breadcrumbs, coating well.
Pour noodle and cheese mixture into a greased 8×8 baking dish. Top with breadcrumbs.
Bake for 20 minutes or until breadcrumbs are toasted.
Based on the 1946 Fannie Farmer Cookbook recipe.