Yield: 4 Servings
|\N \N||-Alyce Mantia (KRBS41A)|
|1½ cup||Shredded cheddar|
|1 cup||Uncooked elbow macaroni|
|\N \N||Salt/white pepper|
|2 tablespoons||Light cream|
|¼ cup||Finely chopped canned tomato|
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