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Horn & hardart's baked macaroni & cheese

Yield: 4 Servings -

Ingredients:

• 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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