| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pasta, Cheese/eggs | 4 | Servings | |
INGREDIENTS
| -Alyce Mantia (KRBS41A) | ||
| 1 1/2 | c | Shredded cheddar |
| 1 | c | Uncooked elbow macaroni |
| 1/8 | ts | Cayenne |
| 1 1/2 | c | Milk |
| Salt/white pepper | ||
| 2 | tb | Light cream |
| 1/4 | c | Finely chopped canned tomato |
| 1 1/2 | tb | Butter |
| 1/2 | ts | Sugar |
| 1 1/2 | tb | Flour |
INSTRUCTIONS
Preheat oven to 400 degrees. Cook macaroni, uncovered, in 6 qts rapidly boiling salted water 8-12 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 butter-flour mixture and cook, stirring, until thickened. Add the cheese to the white sauce, about 1/4 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 1-1/2 quart baking dish. Bake for 25-35 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
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