Side Pannel
Horn and Hardart's Baked Macaroni And Cheese
Horn and Hardart's Baked Macaroni And Cheese
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- -Alyce Mantia (KRBS41A)
- 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
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
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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