-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
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