Horn & Hardart Macaroni & Cheese Recipe

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Horn & Hardart Macaroni & Cheese Recipe

 



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Horn & Hardart Macaroni & Cheese

 

Ingredients

1 cup elbow macaroni -- cook
1/8 tsp cayenne pepper
1 1/2 cup milk
1 salt to taste
2 tbsp light cream
1 white pepper to taste
1 1/2 tbsp butter
1/4 cup canned tomatoes, chop fine
1 1/2 tbsp flour
1/2 tsp sugar
1 1/2 cup cheddar cheese, shred



 

Preparation

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 1/4 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
1 1/2 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)

Recipe By :

 

 

Servings: 4

 

 

 

 


 

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