Horn & Hardart's macaroni & cheese
Ingredients
1 cup cooked elbow macaroni
1/8 tsp. cayenne pepper
1 1/2 cups milk
2 TB. light cream
1 1/2 TB. butter
1/4 cup canned tomatoes
1 1/2 TB. flour
1/2 tsp. sugar
1 1/2 cups shredded Cheddar cheese
salt&white pepper to taste
Directions
Preheat oven to 400 degrees. Combine milk and cream in saucepan
and bring to a simmer over low heat. While the milk warms, heat
butter in another over low heat for 1 minute, until foaming. Add
flour and cook, stirring for 3 minutes. Pour the hot milk into
the butter-flour mixture and cook, stirring with a wooden spoon
for a few minutes, until thickened. Add the cheese to the white
sauce, about 1/4 cup at a time. Stir until the cheese has melted
and the sauce is smooth. Add the cayenne, salt and pepper to
taste. Stir the tomatoes in, along with the sugar into the
cheese sauce, combine the macaroni and cheese sauce and pour
into a buttered casserole dish. Bake for 25-30 minutes.