Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-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

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