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Horn and Hardart’s Baked Macaroni And Cheese

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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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