Horn & Harart's Macaroni & Cheese
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 3 | cups |
milk
|
|
| 1 | teaspoon |
salt
|
|
| 1 | dash |
white pepper
freshly ground |
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 2 | cups |
cheddar cheese
shredded |
|
| ½ | pound |
pasta
elbow macaroni, fully cooked, and drained |
|
| ½ | cup |
tomatoes
canned, drained, chopped |
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 1 | dash |
white pepper
freshly ground |
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 473 | ml |
cheddar cheese
shredded |
|
| 226.8 | g |
pasta
elbow macaroni, fully cooked, and drained |
|
| 118 | ml |
tomatoes
canned, drained, chopped |
|
| 5 | ml |
sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
Grease a 1½-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 to 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 to 40 minutes.
