Fannie Farmer's Classic Macaroni and Cheese

I made this last week at my youngest son's request. He told me that I cook only what dad likes or I like all the time so I told him that from now on we would start something new - one night each week he could pick the menu for dinner, one night his dad would and one night I would. I think that will be fun and it's definitely fair! It's so hard to cook something everyone likes so I'm hoping this will make things more "fair!" I found this at Recipeszaar. I picked this because it was an older mac and cheese recipe and I love trying old recipes. I think I used a little too much flour and also had a store brand cheese on hand. The recipe comes with a warning to use only good quality cheese. Your mac and cheese will only be as good as the cheese you use. This is very true. I will make this again, without a doubt, using a top quality cheese. My son loved it and I also enjoyed it. My husband did not care for it...said it tasted pasty, which is why I said I must have used too much flour. It was still pretty good and I will use this recipe from now on (even though there is a good ten minutes of constant stirring).

1 (8 ounce) package macaroni

4 tablespoons butter

4 tablespoons flour

1 cup milk

1 cup cream (I used heavy cream)

1/2 teaspoon salt

fresh ground pepper, to taste

2 cups cheddar cheese (shredded- good quality)

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.