*  Exported from  MasterCook  *
 
                     Horn & Hardart Macaroni and Cheese
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Desserts
                 Cheese/Eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Elbow macaroni -- cook
      1/8  teaspoon      Cayenne pepper
    1 1/2  cups          Milk
 
 x  Salt to taste 2 TB Light cream x  White Pepper to taste 1 1/2 TB Butter
 1/4 c  Canned tomatoes; chop fine 1 1/2 TB Flour 1/2 ts Sugar 1 1/2 c
 Cheddar cheese; shred  Prepare oven to 400~. Combine milk and cream in a
 small saucepan and bring to a simmer over moderate heat. While the milk
 warms, heat the butter in another saucepan over low heat for 1 minute
 until foaming. Add the flour and cook, stirring, for 3 minutes. Pour the
 hot milk into the butter--flour mixture and cook, stirring with a wire
 whisk or wooden spoon for a few minutes, until thickened. Add the cheese
 to the white sauce, about 1/4 cup at a time, stirring, until the cheese
 has melted and the sauce is smooth. Add the cayenne, salt and white pepper
 to taste. Stir the tomatoes and sugar into the cheese sauce. Combine the
 cooked macaroni with the sauce, and pour into a buttered 1 1/2 quart
 baking dish. Bake for 25 to 30 minutes, until the top is nicely browned.
 Source: Great American Food Almanac, Formatted by: Deidre-Anne Penrod,
 FGGT98B  (wrv)
 
 
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