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

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