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Horn & harart's macaroni & cheese

Yield: 4 To 6 serve

Ingredients:

• 1 tb Butter
• 1 tb All-purpose flour
• 3 c Milk
• 1 ts Salt ds Freshly ground white pepper 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:

Preheat oven to 350 degrees F. Grease a 1 1/2-quart baking dish. Melt the butter in a saucepan over medium-low heat. Whisk in the flour then add the milk salt and peppers. Stir constantly until the mixture thickens and is smooth 8-10 minutes. Add the cheese and cook stirring until it melts. In a mixing bowl combine the macaroni and the sauce. Stir in the tomatoes and sugar. Transfer macaroni mixture to the baking dish. BAke until the surface browns 30-40 minutes. Nutritional info per serving: 606 cal; 28g pro 58g carb 29g fat(43%) .4g fiber 92mg chol 1 056mg sodium Source: Cook's Corner Miami Herald 12/28/95 formatted by Lisa Crawford

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