Horn & hardart macaroni & cheese

4 Servings

Ingredients

Quantity Ingredient
1 cup Elbow macaroni -- cook
⅛ teaspoon Cayenne pepper
1½ cup Milk
Salt to taste
2 tablespoons Light cream
White Pepper to taste
1½ tablespoon Butter
¼ cup Canned tomatoes; chop fine
1½ tablespoon Flour
½ teaspoon Sugar
1½ cup Cheddar cheese; shred

Directions

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 shisk or wooden spoon fora few minutes, until thickened. Add the cheese to the white sauce, about ¼ cup at a time, stirring, until the cheese has melted and the sacue is smooth. Add the cayenne, saltand 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 1½ quart baking dish. Bake for 25 to 30 minutes, until the top is nicely browned. Source: Great American Food Alamac, Forma Deidre-Anne Penrod, FGGT98B (wrv)

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