Horn & harart's macaroni & cheese
4 To 6 serve
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | tablespoon | All-purpose flour |
| 3 | cups | Milk |
| 1 | teaspoon | Salt |
| dash | Freshly ground white pepper | |
| dash | Cayenne pepper | |
| 2 | cups | Shredded cheddar cheese |
| ½ | pounds | Elbow macaroni; fully cooked and drained |
| ½ | cup | Canned tomatoes; drained and chopped |
| 1 | teaspoon | Sugar |
Directions
Preheat oven to 350 degrees F. Grease a 1½-quart baking dish. Melt the butter in a saucepan over medium-low heat. Whisk in the flour, then add the milk, salt and peppers. Stir constantly until the mixture thickens and is smooth, 8-10 minutes. Add the cheese and cook, stirring, until it melts. In a mixing bowl, combine the macaroni and the sauce. Stir in the tomatoes and sugar. Transfer macaroni mixture to the baking dish. BAke until the surface browns, 30-40 minutes.
Nutritional info per serving: 606 cal; 28g pro, 58g carb, 29g fat(43%), .4g fiber, 92mg chol, 1,056mg sodium Source: Cook's Corner, Miami Herald, 12/28/95 formatted by Lisa Crawford