| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Butter |
| 1 | tb | All-purpose flour |
| 3 | c | Milk |
| 1 | ts | Salt |
| 1 | ds | Freshly ground white pepper |
| 1 | ds | Cayenne pepper |
| 2 | c | Shredded Cheddar cheese |
| 1/2 | lb | Elbow macaroni; fully cooked and drained |
| 1/2 | c | Canned tomatoes; drained and chopped |
| 1 | ts | Sugar |
INSTRUCTIONS
The following is from Molly O'Neill's "New York Cookbook:" "As Mr. Horn and Mr. Hardart discovered, this is a great do-ahead dish for a crowd, keeps well, and reheats like a dream. It certainly was an Automat favorite." 1. Preheat the oven to 350F. Grease a 1-1/2-quart baking dish. 2. Melt the butter in a saucepan over medium-low heat. Whisk in the flour, then add the milk, salt and both peppers. Stir almost constantly until the mixture thickens and is smooth, 8 to 10 minutes. Add the cheese and cook, stirring, until it melts. Remove from the heat. 3. In a mixing bowl, combine the macaroni and the sauce. Stir in the tomatoes and sugar. Transfer the macaroni mixture to the greased baking dish. Bake until the surface browns, 30 to 40 minutes. Serves 4 to 6 Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net> on Aug 05, 1997
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