Recipe - Horn And Hardarts Baked Macaroni And Cheese

Alyce Mantia (KRBS41A)
1 One half cup Shredded cheddar
1 cup Uncooked elbow macaroni
1/8 teaspoon Cayenne
1 One half cup Milk
Salt/white pepper
2 tablespoon Light cream
One fourth cup Finely chopped canned tomato
1 One half tablespoon Butter
One half teaspoon Sugar
1 One half tablespoon Flour

Preheat oven to 400 degrees. Cook macaroni, uncovered, in 6 qts rapidly
boiling salted water 812 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 butterflour
mixture and cook, stirring, until thickened. Add the cheese to the white
sauce, about One fourth 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 1One half quart
baking dish. Bake for 2535 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