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Horn & Hardart Macaroni & Cheese

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Recipe

 

Yield

2 servings

Prep

5 min

Cook

40 min

Ready

45 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup pasta, elbow macaroni
cooked
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teaspoon cayenne pepper
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1 ½ cups milk
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1 x salt
to taste
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2 tablespoons light cream (half&half)
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1 x white pepper
to taste
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1 ½ tablespoons butter
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¼ cup tomatoes, canned
finely chopped
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1 ½ tablespoons all-purpose flour
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½ teaspoon sugar
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1 ½ cups cheddar cheese
shredded
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Ingredients

Amount Measure Ingredient Features
237 ml pasta, elbow macaroni
cooked
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0.6 ml cayenne pepper
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355 ml milk
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1 x salt
to taste
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3E+1 ml light cream (half&half)
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1 x white pepper
to taste
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23 ml butter
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59 ml tomatoes, canned
finely chopped
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23 ml all-purpose flour
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2.5 ml sugar
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355 ml cheddar cheese
shredded
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Directions

Prepare oven to 400℉ (200℃).

Combine milk and cream in a small saucepan and bring to a simmer over moderate heat.

While the milk warms, heat the butter in another saucepan over low heat for 1 minute until foaming.

Add the flour and cook, stirring, for 3 minutes.

Pour the hot milk into the butter--flour mixture and cook, stirring with a wire whisk or wooden spoon for a few minutes, until thickened.

Add the cheese to the white sauce, about ¼ cup at a time, stirring, until the cheese has melted and the sauce is smooth.

Add the cayenne, salt and white pepper to taste.

Stir the tomatoes and sugar into the cheese sauce.

Combine the cooked macaroni with the sauce, and pour into a buttered 1½ quart baking dish .

Bake for 25 to 30 minutes, until the top is nicely browned.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 330g (11.6 oz)
Amount per Serving
Calories 56769% from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 27g 137%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 711mg 30%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 2%
Sugars g
Protein 57g
Vitamin A 32% Vitamin C 6%
Calcium 85% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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