Horn & Hararts Macaroni & Cheese Recipe
Yield: 4 To 6 serveRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
1 tbsp: All-purpose flour,
3 cup: Milk,
1 tsp: Salt,
ds Freshly ground white pepper,
ds Cayenne pepper,
2 cup: Shredded cheddar cheese,
1/2 lbs: Elbow macaroni, fully cooked and drained
1/2 cup: Canned tomatoes, drained and chopped
1 tsp: Sugar,
Directions:
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: Cooks Corner, Miami Herald, 12/28/95 formatted by Lisa
Crawford
Source from luhu.jp
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: Cooks Corner, Miami Herald, 12/28/95 formatted by Lisa
Crawford
Source from luhu.jp