Horn & hardart's baked macaroni & cheese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Alyce Mantia (KRBS41A) | ||
| 1½ | cup | Shredded cheddar |
| 1 | cup | Uncooked elbow macaroni |
| ⅛ | teaspoon | Cayenne |
| 1½ | cup | Milk |
| Salt/white pepper | ||
| 2 | tablespoons | Light cream |
| ¼ | cup | Finely chopped canned tomato |
| 1½ | tablespoon | Butter |
| ½ | teaspoon | Sugar |
| 1½ | tablespoon | Flour |
Directions
Preheat oven to 400 degrees. Cook macaroni, uncovered, in 6 qts rapidly boiling salted water 8-12 minutes until al dente. Drain well.
Combine milk and cream in a small saucepan and bring to a simmer.
Meanwhile, heat the butter in another saucepan over low heat just until foaming. Add the flour and cook, stirring, for 3 minutes. Pour the hot milk into the butter-flour mixture and cook, stirring, until thickened. Add the cheese to the white sauce, about ¼ cup at a time,stirring until smooth. Add the cayenne and season to taste with salt and pepper. Stir the tomatoes and sugar into the sauce. Combine with the macaroni and pour into a buttered 1-½ quart baking dish.
Bake for 25-35 minutes, until the top is nicely brown. Never having been to a Horn & Hardarts, I will have to let you be the judge of how authentic this is.
Uploaded to Prodigy by Alyce Mantia. Shared on the Cooking Echo by Judi M. Phelps - The San Jose Kid