Title: Horn & Hardart Macaroni and Cheese
Categories: Pasta Cheese Fake
Yield: 4 Servings
| 1 | c | Elbow macaroni; cook |
| 1/8 | ts | Cayenne pepper |
| 1 1/2 | c | Milk |
| | x | Salt to taste |
| 2 | tb | Light cream |
| | x | White Pepper to taste |
| 1 1/2 | tb | Butter |
| 1/4 | c | Canned tomatoes; chop fine |
| 1 1/2 | tb | Flour |
| 1/2 | ts | Sugar |
| 1 1/2 | 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 butter--flour
mixture and cook, stirring with a wire shisk or wooden spoon for a 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, 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 1/2 quart baking dish. Bake for 25 to 30
minutes, until the top is nicely browned. Source: Great American Food
Alamac