| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New York City |
Macaroni, And, Cheese |
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Elbow macaroni |
| 1 1/2 |
tb |
Butter |
| 1 1/2 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
ds |
White pepper |
| 1 |
ds |
Red pepper |
| 1 1/2 |
c |
Milk |
| 2 |
tb |
Light cream |
| 1 |
c |
Cheddar cheese; shredded |
| 1/4 |
c |
Canned tomatoes; diced |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
Cook macaroni according to package directions. Preheat oven to 400. Melt
butter in the top of a double boiler. Gradually blend in flour, salt and
white and red pepper until smooth. Add milk and cream, stirring constantly.
Cook for a few minutes until mixture thickens. Add cheese and continue to
heat until cheese is melted and sauce looks smooth. Remove from heat and
add macaroni. Add sugar to tomatoes and add to macaroni. Pour mixture into
a buttered baking dish and bake until surface browns.
NOTES : CTLINDA
Recipe by: Ida S. Cianci, New York City Posted to TNT - Prodigy's Recipe
Exchange Newsletter by ctlindab@mail1.nai.net on Jul 31, 1997
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”