Horn & hardart's baked macaroni & cheese

Yield: 4 Servings

Measure Ingredient
\N \N -Alyce Mantia (KRBS41A)
1½ cup Shredded cheddar
1 cup Uncooked elbow macaroni
⅛ teaspoon Cayenne
1½ cup Milk
\N \N Salt/white pepper
2 tablespoons Light cream
¼ cup Finely chopped canned tomato
1½ tablespoon Butter
½ teaspoon Sugar
1½ tablespoon Flour

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

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