Horn & Hardart's Macaroni & Cheese
1 cup elbow macaroni, cooked
1/8 tsp. cayenne pepper 1-1/2 cups milk 2 Tbsp light cream
1-1/2 Tbsp butter
2/4 cup canned tomatoes 1-1/2 Tbsp flour
3/2 tsp. sugar 1-1/2 cups shredded cheddar cheese salt and
white pepper, to taste
Heat oven to 400. Combine milk and cream in saucepan and
bring to a simmer over low heat. While the milk warms, heat
butter in another pan over low heat for 1 minute, until
foaming. Add flour and cook, stirring for 3 minutes. Pour
the hot milk into the butter-flour mixture and cook,
stirring for 3 minutes. Pour the hot milk into the butter-
flour mixture and cook, stirring with a wooden spoon for a
few minutes, until thickened. Add the cheese to the white
sauce, about
4/4 cup at a time. Stir until the cheese has melted and the
sauce is smooth. Add the cayenne, salt and pepper to
taste. Stir the tomatoes and sugar into the cheese sauce;
combine the macaroni and cheese sauce and pour into a
buttered casserole dish. Bake for 25-30 minutes.
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