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Horn & Hardart Macaroni and Cheese
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Desserts
Cheese/Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Elbow macaroni -- cook
1/8 teaspoon Cayenne pepper
1 1/2 cups Milk
x Salt to taste 2 TB Light cream x White Pepper to taste 1 1/2 TB Butter
1/4 c Canned tomatoes; chop fine 1 1/2 TB Flour 1/2 ts Sugar 1 1/2 c
Cheddar cheese; shred Prepare oven to 400~. Combine milk and cream in a
small saucepan and bring to a simmer over moderate heat. While the milk
warms, heat the butter in another saucepan over low heat for 1 minute
until foaming. Add the flour and cook, stirring, for 3 minutes. Pour the
hot milk into the butter--flour mixture and cook, stirring with a wire
whisk or wooden spoon for a few minutes, until thickened. Add the cheese
to the white sauce, about 1/4 cup at a time, stirring, until the cheese
has melted and the sauce is smooth. Add the cayenne, salt and white pepper
to taste. Stir the tomatoes and sugar into the cheese sauce. Combine the
cooked macaroni with the sauce, and pour into a buttered 1 1/2 quart
baking dish. Bake for 25 to 30 minutes, until the top is nicely browned.
Source: Great American Food Almanac, Formatted by: Deidre-Anne Penrod,
FGGT98B (wrv)
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