Happy birthday to Fannie Merritt Farmer (23 March 1857 – 15 January 1915).\u00c2\u00a0 She is know for writing one of the first cookbooks with precise measurements, her basic recipes are still my favorite.<\/p>\n
Fannie Farmer’s Macaroni and Cheese<\/strong><\/p>\n Ingredients<\/strong> Instructions<\/strong> Happy birthday to Fannie Merritt Farmer (23 March 1857 – 15 January 1915).\u00c2\u00a0 She is know for writing one of the first cookbooks with precise measurements, her basic recipes are still my favorite. Fannie Farmer’s Macaroni and Cheese Ingredients pinch Cayenne 2 cups Elbow Macaroni dried 2 tblspoons Butter 2 tblspoons Flour 1 1\/4 cups […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[25,44,26,66,62],"tags":[],"_links":{"self":[{"href":"https:\/\/www.seze.net\/blog\/wp-json\/wp\/v2\/posts\/347"}],"collection":[{"href":"https:\/\/www.seze.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seze.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seze.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seze.net\/blog\/wp-json\/wp\/v2\/comments?post=347"}],"version-history":[{"count":3,"href":"https:\/\/www.seze.net\/blog\/wp-json\/wp\/v2\/posts\/347\/revisions"}],"predecessor-version":[{"id":350,"href":"https:\/\/www.seze.net\/blog\/wp-json\/wp\/v2\/posts\/347\/revisions\/350"}],"wp:attachment":[{"href":"https:\/\/www.seze.net\/blog\/wp-json\/wp\/v2\/media?parent=347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seze.net\/blog\/wp-json\/wp\/v2\/categories?post=347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seze.net\/blog\/wp-json\/wp\/v2\/tags?post=347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\npinch Cayenne<\/span>
\n2 cups Elbow Macaroni dried
\n2 tblspoons Butter
\n2 tblspoons Flour
\n1 1\/4 cups Milk heated
\nSalt to taste
\nPepper to taste
\n1 1\/2 cups Cheddar cheese grated
\n1 1\/2 cups Buttered Bread Crumbs<\/p>\n
\n1.\tPreheat the oven to 375 F.
\n2.\tMelt the butter in a heavy-bottomed saucepan.
\n3. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown – about 2 minutes.
\n4.\tAdd the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.
\n5.\tAdd salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more..
\n6.\tStir in cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
\n7.\tRemove from the heat
\n8.\tButter a 1 -quart casserole.
\n9.\tPut the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork.
\n10.\tSprinkle the grated cheese evenly over the top and spread the crumbs over the cheese.
\n11.\tBake, uncovered, until the top is golden and the sauce is bubbling, about 30 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"