Horn & Hardart's Baked Macaroni & Cheese
Yield
4 servingsPrep
20 minCook
35 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cheddar cheese
shredded |
|
| 1 | cup |
pasta, elbow macaroni
uncooked |
*
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 ½ | cups |
milk
|
|
| 1 | x |
black pepper
salt |
*
|
| 1 | x |
white pepper
|
*
|
| 2 | tablespoons |
light cream (half&half)
|
|
| ¼ | cup |
tomatoes
canned, finely chopped |
|
| 1 ½ | tablespoons |
butter
|
|
| ½ | teaspoon |
sugar
|
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cheddar cheese
shredded |
|
| 237 | ml |
pasta, elbow macaroni
uncooked |
*
|
| 0.6 | ml |
cayenne pepper
|
|
| 355 | ml |
milk
|
|
| 1 | x |
black pepper
salt |
*
|
| 1 | x |
white pepper
|
*
|
| 3E+1 | ml |
light cream (half&half)
|
|
| 59 | ml |
tomatoes
canned, finely chopped |
|
| 23 | ml |
butter
|
|
| 2.5 | ml |
sugar
|
|
| 23 | ml |
all-purpose flour
|
|
Directions
Preheat oven to 400℉ (200℃).
Cook macaroni, uncovered, in 6 quarts rapidly boiling salted water 8 to 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 ¼ 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 1½ quart baking dish .
Bake for 25 to 35 minutes, until the top is nicely brown.
