Recipe - Horn And Hardart Macaroni And Cheese

1 cup Elbow macaroni; cook
1/8 teaspoon Cayenne pepper
1 One half cup Milk

x Salt to taste 2 TB Light cream x White Pepper to taste 1 One half TB Butter
One fourth cup Canned tomatoes; chop fine 1 One half TB Flour One half teaspoon Sugar 1 One half 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 butterflour 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 One fourth 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 One half quart baking dish.
Bake for 25 to 30 minutes, until the top is nicely browned. Source: Great
American Food Almanac, Formatted by: DeidreAnne Penrod, FGGT98B (wrv)
Posted to EATL Digest 26 Sep 96

Date: Fri, 27 Sep 1996 07:52:28 0400

From: Lilia Prescod lprescod@ITRC.UWATERLOO.CA