Horn & Hardarts Baked Macaroni & Cheese Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-Alyce Mantia, KRBS41A
1 1/2 cup: Shredded cheddar,
1 cup: Uncooked elbow macaroni,
1/8 tsp: Cayenne,
1 1/2 cup: Milk,
Salt/white pepper,
2 tbsp: Light cream,
1/4 cup: Finely chopped canned tomato,
1 1/2 tbsp: Butter,
1/2 tsp: Sugar,
1 1/2 tbsp: Flour,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp